Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Pork tenderloin roast |
| 1 cup | Cranberry sauce |
| 1 tablespoon | Grey Poupon mustard |
| 2 tablespoons | Brown sugar |
| 1 teaspoon | Cinnamon |
| 1 tablespoon | Orange juice |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Ground cloves |
Mix all ingredients together and spread on top of roast. Bake uncovered at 325 degrees for 2 hours.
Recipe by Helen Burmeister; as published in the Cedar Rapids Gazette 19Nov94
Submitted By STEWART HOPPER On 11-23-94