Crockpot Cranberry Pork Tenderloin

INGREDIENTS

• 2 lb boneless pork loin
• 14 oz can whole cranberry sauce
• 1/2 cup brown sugar
• 1/3 cup dijon mustard
• juice of 1 lemon
• 1 Tablespoon salt
• 1/2 teaspoon ground cloves

INSTRUCTIONS

1. Place pork loin in crockpot.
2. In a large bowl, combine remaining ingredients and mix together until combined.
3. Pour over pork loin so that pork is completely covered.
4. Cook on high for 1 hour.
5. Turn crockpot down to low and cook for an additional 3-4 hours or until pork is cooked through.
6. Let pork rest for about 5-10 minutes before serving.
7. TO MAKE GRAVY (optional)-
8. Remove pork from crockpot and cover with foil to keep warm.
9. Skim the fat from the juices.
10. Measure out 2 cups of the juices, adding water if necessary.
11. Pour into a saucepan. Bring to a boil over medium heat.
12. Combine 2 Tablespoons cornstarch and 2 Tablespoons water in a small bowl to make a paste. Stir into gravy.
13. Cook and whisk until thickened.
14. Season with salt to taste. I use about 1/2 teaspoon salt.
15. If gravy thickens too quick, add about 1/2 cup water to thin it out. Serve warm.