2 tablespoons butter
1 (2 to 3 pound) boneless pork roast
1 (1.3 ounce) envelope golden onion dried soup mix
1 (16 ounce) can jellied cranberry sauce
2 teaspoons Dijon style mustard
Melt butter in 12 inch skillet until sizzling; add pork roast. Cook over medium-high heat, turning occasionally,until browned (4 to 6 minutes). Place in slow cooker. Sprinkle with dried soup mix. Spread cranberry sauce over dried soup. Cover; cook on LOW heat setting for 4 to 6 hours or until roast is fork tender.
To serve, cut meat into slices. Stir mustard into sauce; serve over meat.
Makes 8 servings. You can join Unsolved Mysteries and post your own mysteries or
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