1 (3-pound) boneless center-cut pork loin roast, rolled and tied
1 (16-ounce) can whole-berry cranberry sauce
1 (5.5-ounce) can apricot nectar
1 small onion, chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
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1. Place the potatoes in a 3-1/2-quart (or larger) slow cooker and place the roast over the potatoes.
2. In a large bowl, combine the remaining ingredients; mix well and pour over the roast.
3. Cover and cook on the high setting for 5 to 6 hours.
4. Remove the roast to a cutting board and thinly slice. Serve with potatoes and sauce.
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Main Courses
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No more excuses that there's no time to cook dinner! Slow cookers have made a big comeback - and this berry-liscious idea will make our everyday pork roast company fancy - even if we aren't expecting guests!
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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