Canned cranberry sauce creates a sweet, lightly spiced accompaniment for tender pork. I dress up the cranberries with orange juice, mustard, brown sugar and cloves.

Ingredients

• 1 pork tenderloin (1 pound)
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 cup orange juice
• 1/4 cup sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground mustard
• 1/4 to 1/2 teaspoon ground cloves
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Directions

1. Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
2. Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.