Fall Pork Roast

2-lb pork tenderloin 
3 cups apple juice 
16 oz can whole berry cranberry sauce 
3/4 t salt 
1/2 t pepper 

Place all ingredients in Ziploc bag. Label and freeze. 

To cook, thaw, place all ingredients in slow cooker and cover. Cook
6-8 hours on low. 

Makes 6 servings. 

(After the meat is done cooking place the juices in a saucepan. Dissolve 1 Tablespoon (or more) of cornstarch in 1/4 cold water then stir it into the juices to make a thicker gravy.)  

Personal note: We served it over rice.