5 tablespoons oil, divided (or use as much as needed)
1/2 (1 ounce) package dry onion soup mix
fresh ground black pepper
1-1/2 teaspoons garlic powder
garlic cloves (optional or use as many as desired, I use lots!)
1/3 cup French dressing
1 tablespoon cornstarch
1 (16 ounce) can whole berry cranberry sauce (Ocean Spray is the best to use
Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl.
Heat about 3 tablespoons oil in a skillet over medium heat.
Rub the roast all over with 2 tablespoons oil or more if desired, then season the pork loin with the onion soup powder, black pepper and garlic powder.
Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).
Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).
Place the roast in the slow cooker.
In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.
Pour the mixture over and around the pork.
Cover and cook on HIGH for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.
You will also find this recipe at Recipezazz.com