Cranberry Pork Roast

4 medium potatoes, peeled and cut into 1 inch pieces
One 3-pound boneless center-cut pork loin roast, rolled and tied
1 – 16 oz can whole-berry cranberry sauce
1 – 5 oz can apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 tsp dry mustard
1/4 tsp crushed red pepper

Place the potatoes in a medium sized crock pot, then place the roast over the potatoes.
In a large bowl, combine the remaining ingredients, mix well and pour over the roast.
Cover and cook on the low setting for 5 to 6 hours.
Remove the roast to a cutting board and thinly slice.
Serve with the potatoes and sauce.

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