Combine and pour over 2-1/2 lb. Pork Roast. Cook to 160 degrees on a meat thermometer, basting occasionally. If desired, combine 4-1/2 tsp. of cornstarch with 4-1/2 tsp. of cold water. Pour into 1-1/2 cup of pan juices (add more water, if necessary). Bring to a boil, cook and stir 1-2 minutes.