Cranberry Pork Roast<\/p>\n
<\/p>\n
4 medium potatoes, peeled and cut into 1-inch chunks<\/p>\n
One 3-lb. boneless center-cut pork loin roast, rolled and tied (see Note)<\/p>\n
1 can (16 oz.) whole-berry cranberry sauce<\/p>\n
1 can (5.5 oz.) apricot nectar<\/p>\n
1 medium onion, coarsely chopped<\/p>\n
1\/2 C. coarsely chopped dried apricots<\/p>\n
1\/2 C. sugar<\/p>\n
1 tsp. dry mustard<\/p>\n
1\/4 tsp. crushed red pepper<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n