1 C. chopped cranberries

1/4 C. quartered dried apricots

1/2 tsp. grated orange peel

1/4 C. orange juice

1/3 C. chopped shallot or onion

2 tsp. cider vinegar

1 tsp. dry mustard

1 tsp. salt

1 tsp. grated fresh ginger

2 pounds boneless pork loin roast

Snipped chives or scallion greens (optional)

 

In a 4-quart or larger slow cooker, combine the cranberries, apricots, orange peel and juice, shallot or onion, vinegar, mustard, salt, and ginger. Add the meat and spoon some of the cranberry mixture on top. Cover and cook on the low setting for 7 to 9 hours, or until the pork is fork-tender. Remove the pork to a cutting board. Spoon off any fat from the top of the cranberry mixture in the slow cooker. Cut the pork into 6 slices. Serve topped with the sauce. Garnish with chives or scallion greens, if desired.

 

Yield: 8 servings

Calories: 250

Fat: 13g

Fiber: 0g