Ingredients:

2 1⁄2-3 pounds boneless pork loin roast

1 (16 ounce) can whole berry cranberry sauce

1⁄3 cup cranberry juice

1⁄4 cup sugar

1⁄2 small lemon, thinly sliced

1⁄3 cup golden seedless raisins

1 garlic clove, minced

2 tablespoons candied ginger, diced

1⁄2 teaspoon dry mustard

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

3 tablespoons cornstarch

2 tablespoons cold water

rice, cooked

Directions:

1. Put the roast in Slow Cooker. Mix in a bowl, cranberry sauce, cranberry juice and sugar. Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper.

2. Pour over roast and cover and cook on low 6-7 hours or until meat is 170°F. Remove roast and keep warm.

3. Measure 3 cups of cooking juices and pour into saucepan. Bring to a boil. In a cup dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring until thickened. Slice roast and serve over rice with sauce on top.

Bon Appetit!