Cranberry Pork Tenderloin

1 can jellied cranberries

1/2 cup white sugar

1/2 cup cranberry juice

1 tsp dried mustard

1/4 tsp ground cloves

Gravy:

2 Tbsp cornstarch

water

Mix together above ingredients. Pour this mixture over a 3 pound pork tenderloin roast and cook in slow cooker for approximately 6 hours. When meat is cooked, take 2 cups of the juice out of the slow cooker and put in a small pot. Mix 2 tablespoons cornstarch with a bit of water to thicken the above to make a gravy.