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Submitted by: Jan Purnell from Littlestown, PA
Originally shared on the web 06/19/2017

2 to 3-lb. boneless pork loin roast
2 T. butter
1.35-oz. pkg. onion soup mix
14-oz. can whole-berry cranberry sauce
2 t. Dijon mustard

In a large skillet over medium-high heat, brown roast in butter on all sides. Transfer roast to a 5-quart slow cooker; sprinkle with soup mix and set aside. Add cranberry sauce to the same skillet. Heat through, stirring well to loosened the browned bits of pork from skillet. Spoon sauce mixture over roast. Cover and cook on low setting for 4 to 5 hours, until tender. Remove roast to a platter; keep warm. Strain juices from slow cooker; stir in mustard. Slice roast; serve with the warm sauce. Makes 6 servings.