Ingredients
- 1 can (16 oz) whole-berry cranberry sauce
- 1 medium onion, chopped
- 1 can (5.5 oz) apricot nectar
- 1/2 cup sugar
- 1/2 cup coarsely chopped dried apricots
- 2 tsp cider or distilled white vinegar
- 1 tsp dry mustard
- 1 tsp salt
- 1/4 tsp crushed red pepper
- 1 Â 2/2-lb boneless pork loin roast, well trimmed
Description
Cranberry Pork Roast - The Huffington Post
Kitchen Daily
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