This recipe came from my friend Molly a few years ago, and I have made it a few times. It is so easy, yet nice enough to serve to guests on a special occasion (I made it for Christmas Eve this year). Personally, I think it is best if you double the sauce mix.
3 pound pork loin roast, cut in half crosswise
1 can whole berry cranberry sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard
Coat the roast halves with the cooking spray. Place a large nonstick skillet over medium high heat until hot. Add roast halves and brown on all sides. Place roast halves in a crock pot coated with cooking spray.
Combine cranberry sauce, brown sugar and yellow mustard; pour over roast.
Cook on high for one hour, and then on low for 6 hours. Depending upon your crock pot and the size of your roast, the cooking time might have to be adjusted. The best way to cook it is with a thermometer inserted–cook to about 155 or 160 degrees.