Cranberry Pork Roast

 

4 medium potatoes, peeled and cut into 1-inch chunks

One 3-lb. boneless center-cut pork loin roast, rolled and tied (see Note)

1 can (16 oz.) whole-berry cranberry sauce

1 can (5.5 oz.) apricot nectar

1 medium onion, coarsely chopped

1/2 C. coarsely chopped dried apricots

1/2 C. 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 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. NOTE: Ask your butcher to roll and tie your roast for you.