Name: Cranberry Pork Roast
Ingredients: 1 Boneless rolled pork loin; Roast -- 2 1/2-3 lbs; 16 oz Can; 1/2 c Sugar; 1/2 c Cranberry juice; 1 ts Dry mustard; 1/4 ts Cloves; 2 tb Cornstarch; 2 tb Cold water; Salt -- to taste; Jellied cranberry sauce

The invitation system…encourages people to make a response that “settles things” and, through subsequent counseling, to never doubt that decision. Anyone who is involved in personal evangelism can share countless examples of persons who, though presently living in gross sin, will nonetheless tell the evangelist that they are fine because they “made a decision for Christ” a certain number of years ago. They have never had any change in their life; they have no interest in the church, the Bible, or even God. But they have made their “decision.” Can we not see how dangerous such a system is to the souls of men?

Jim Ehrhard

CATEGORY	CUISINE	TAG	YIELD
Meats			5	Servings

INGREDIENTS

1		Boneless rolled pork loin
		Roast — 2 1/2-3 lbs
16	oz	Can
1/2	c	Sugar
1/2	c	Cranberry juice
1	ts	Dry mustard
1/4	ts	Cloves
2	tb	Cornstarch
2	tb	Cold water
		Salt — to taste
		Jellied cranberry sauce

INSTRUCTIONS

Place pork roast in a slow cooker.  In a medium bowl, mash cranberry sauce;
stir in sugar, cranbery juice, mustard and cloves.  Pour over roast. 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.
Recipe By     : MRSBOWLER
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“There is hope. There is Jesus”