Crockpot Cranberry Port Pork Roast

1 (2 1/2 to 3 lb.) lean boneless pork loin roast

1 ( 16 oz.) can whole berry cranberry sauce

1/3 C. port or cranberry juice

1/4 C. sugar

1/2 small lemon, thinly sliced

1/3 C. golden seedless raisins

1 large clove garlic, minced

2 T. diced candied ginger

1/2 t. dry mustard

1/2 t. salt

1/4 t. ground black pepper

3 T. cornstarch

2 T. 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.