Ingredients

Serves: 4 to 6 4 medium potatoes, peeled and cut into 1' chunks One 3-pound boneless center-cut pork loin roast, rolled and tied 1 can (16 ounces) whole-berry cranberry sauce 1 can (5.5 ounces) apricot nectar 1 medium onion, coarsely 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, then place the roast over the potatoes. In a large bowl, combine the remaining ; 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

Description

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