Place roast in a 3-qt. slow cooker.
Combine the cranberry sauce, mustard, brown sugar and lemon juice;
pour over roast. Cover and cook on low for 4 to 4-1/2 hours
or until a meat thermometer reads 160°. 
   
Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups.

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