Shelly's Recipe

CRANBERRY PORK ROAST - Crock Pot

Category: Roasts/Tenderloins - Pork

4 medium potatoes, peeled and cut into 1- inch chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied (see Note)
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) 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 3-1/2 quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ; 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. Serves 4 NOTE: Ask your butcher to roll and tie you roast for you.