Cranberry-Apricot Pork Roast with Potatoes |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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—Patricia Trench, Panama City, Florida Ingredients:
1 boneless pork loin roast (3 pounds) |
4 medium potatoes, peeled and quartered |
1 can (14 ounces) whole-berry cranberry sauce |
1 can (15 ounces) apricot halves, drained |
1 medium onion, quartered |
1/2 cup chopped dried apricots |
1 tablespoon sugar |
1/2 teaspoon ground mustard |
1/4 teaspoon cayenne pepper |
Directions:
1. Cut roast in half. Place potatoes in a 5-qt. slow cooker. Add pork.
2. In a blender, combine the cranberry sauce, apricots, onion, dried apricots, sugar, mustard, and cayenne. Cover and process for 30 seconds or until almost smooth. Pour over pork.
3. Cover and cook on low for 5-6 hours or until meat is tender. Serve meat and potatoes with cooking juices. Yield: 8 servings.
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