3 to 4 pound pork tenderloin roast
1 1/2 cups (15 ounce can) whole berry cranberry sauce
1 tsp freshly grated orange peel
1/8 tsp ground nutmeg
Salt and pepper
Salt and pepper roast well and place in the bottom of slow cooker. Combine cranberry sauce, orange peel and nutmeg and pour over roast. Cook on low for 6 to 8 hours. Break up meat with two forks and serve over rice.