The Sheila Archer Recipe

Yesterday my daughter let me know that a new member of the "Rhino Roars Blog Readers" questioned the lack of a recipe in my last Blog entry.  I'm sure that my recent forced isolation is beginning to mess with my head. It was difficult for me hear this, especially because of my extreme love of food, cooking and anything relating to it.  I splashed some water in my face in an attempt to shake up the gray matter and sat down to contemplate this scary situation.  Although the world has become a real mess all around me, I at least I had my food dreams that I could rely on to pass the lonely hours.  How could I forget to include a recipe in the Blog?  How can I make up for it?  

I know how.  This little Blog will include and remembered as the Sheila Archer recipe.

Cranberry Pork Roast

1 pork loin roast, boneless or bone in (about 3 pounds)
1 can jellied cranberry sauce (14 -16 oz.)
1 tsp. dry mustard
1/4 tsp. ground cloves
1/2 cup sugar
1/2 cup cranberry juice
2 tbsp. cornstarch
2 tbsp. cold water
salt, to taste

Place pork roast in a slow cooker.

In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan.

Bring to a boil over medium-high heat.

Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened.      Season with salt

Serve with sliced pork.                                          4-6 servings