Submitted by Marlene Sands, Cave Springs, Ark.
• 2 pork tenderloins
• 1 can whole cranberry sauce
• 1/2 C orange juice
• 1/4 C sugar
• 1 Tbps brown sugar
• 1 tsp ground mustard
• 1/2 tsp cloves
• 2 Tbsp cornstarch
• 3 Tbsp cold water
Place the tenderloins in a 3-quart slow cooker. Combine the cranberry sauce, orange juice, sugars, mustard and close before pouring over the pork. Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160 degrees. Remove the pork and keep warm. In a small saucepan, combine cornstarch and cold water until smooth; blend until smooth Stir in the cranberry mixture and bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with the pork. Be sure not to overcook or the pork falls apart.
