Cranberry Pork Roast
4 medium potatoes, peeled and cut into 1-inch chunks
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
- Place the potatoes in a 3-1/2-quart (or larger) slow cooker and 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 high setting for 5 to 6 hours.
- Remove the roast to a cutting board and thinly slice. Serve with potatoes and sauce.
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!
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