Ingredients:

2 T. butter
1 (2 to 3-lb.) boneless pork roast
1 (1.3 oz.) envelope golden onion dried soup mix
1 16-oz. can jellied cranberry sauce
2 t. Dijon-style mustard

Methods:

Melt butter in 12-inch skillet until sizzling add pork roast.Cook over medium-high heat, turning occasionally until browned. Place in slow cooker.Sprinkle with dried soup mix.Spread cranberry sauce over dried soup.

Cover cook on low heat 4 to 6 hours or until roast is fork tender.To serve cut meat into slices. Stir mustard into sauce serve over meat.