Cranberry Pork Roast

Absolutely delicious pork roast with a sweet sauce that you'll adore.

4 potatoes, peeled and cut into 1-inch chunks
3 pounds boneless center-cut pork loin roast, rolled and tied
16 oz can whole berry cranberry sauce
1 (5.5 oz) can apricot nectar
1 cup pearl onions
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper

Preparation:

Place the potatoes in the bottom of the slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over 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.

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Judith Finlayson is a journalist, speechwriter, and author on the subject of women with a life-long love of cooking. Twenty-five years ago, she began her career writing feature food articles, reviewing restaurants and developing recipes for magazines. Now she has integrated a wide range of cooking influences into an eclectic collection of mouth-watering recipes for the slow cooker.

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