Cranberry-Apricot Pork Roast with Potatoes Recipe

Cranberry-Apricot Pork Roast with Potatoes Recipe photo by Taste of Home

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—Patricia Trench, Panama City, Florida

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Cranberry-Apricot Pork Roast with Potatoes Recipe

Prep: 15 min. Cook: 5 hours

Yield: 8 Servings

15 300 315

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

Cut roast in half. Place potatoes in a 5-qt. slow cooker. Add pork.
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.
Cover and cook on low for 5-6 hours or until meat is tender. Serve meat and potatoes with cooking juices. Yield: 8 servings.

Nutritional Facts 1 serving equals 433 calories, 8 g fat (3 g saturated fat), 85 mg cholesterol, 71 mg sodium, 56 g carbohydrate, 4 g fiber, 35 g protein.

Originally published as Cranberry-Apricot Pork Roast with Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p66