1 (16 ounce) pork tenderloin
1 (16 ounce) can whole berry cranberry sauce
1/2 cup orange juice
1/4 cup granulated sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4-1/2 teaspoon ground cloves
2 tablespoons cornstarch
3 tablespoons cold water

Place the tenderloin in a 3-quart crock pot. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160 degrees F.

Remove pork and keep warm.

In a small saucepan, combine cornstarch and water until smooth; stir in cranberry mixture. Bring to a boil, cooking and stirring for 2 minutes or until thickened. Serve with pork.

Yield 4 servings.