Crockpot Cranberry Port Pork Roast

1 (2 1/2 to 3 pound) lean boneless pork loin roast
1 (16 oz) can whole berry cranberry sauce
1/3 cup port or cranberry juice
1/4 cup sugar
1/2 small lemon, thinly sliced
1/3 cup golden seedless raisins
1 large clove garlic, minced
2 Tbsp diced candied ginger
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp ground black pepper
3 Tbsp cornstarch
2 Tbsp cold water
Cooked rice

Place pork roast in 3 1/2 quart slow cooker.

Combine cranberry sauce, port or juice, and sugar. Stir in lemon, raisins, ginger, garlic, mustard, salt and pepper. Spoon over roast.

Cook on LOW 6 to 7 hours or until meat is 170F on an instant read thermometer. Remove roast from crockpot; cover with foil to keep warm.

Measure 3 cups of cooking juices and pour into a medium saucepan. Bring to a boil over med-high heat. In a cup, dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring, until thickened.

Slice roast; serve with sauce and rice.

AUTHOR: Karebear