Cranberry Pork Roast

If your loved one's schedule is as unpredictable as my husband's, the Crockpot could become your new best friend. I love being able to put ingredients together, throw them all in a pot, cover it, and forget about it for the next few hours. There is no rush to get dinner done; it's ready when you are. And when the result is as delicious as this pork roast (a great substitute for the "chicken rut"), you'll find yourself pulling out the trusty Crockpot more often.

1 3-lb pork top loin roast

3 Tbs. olive oil

Salt, pepper, paprika, nutmeg

1 14-oz can cranberry sauce, whole berry

½ cup cranberry or cran-apple juice

1/8 cup sugar

1 tsp. coarse ground mustard

¼ tsp. ground cloves

3 whole garlic cloves, smashed and peeled

2 Tbs. cornstarch

2 Tbs. cold water

Preheat oil in large skillet over medium heat. Cook roast on each side until browned.  Place roast in a slow cooker; sprinkle with salt, pepper, paprika, and nutmeg.

In a medium bowl, stir together cranberry sauce, juice, sugar, mustard, and cloves. Pour over roast; add garlic. Cover and cook on low heat setting 6-7 hours, or high for 3-3 ½ hours.

Transfer roast to a platter. Skim fat from juices, and then measure 2 cups of juices into a medium saucepan. In a small bowl, combine cornstarch and water; add to the saucepan. Simmer over medium heat, stirring frequently, until thickened. Cook an additional 2 minutes. Pour sauce over roast to serve.