TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 8 servings


  • 4 medium potatoes, peeled and quartered
  • 1 boneless pork loin roast (3 pounds)
  • 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

Nutritional Facts

1 serving: 433 calories, 8g fat (3g saturated fat), 85mg cholesterol, 71mg sodium, 56g carbohydrate (32g sugars, 4g fiber), 35g protein.


  1. 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.
Originally published as Cranberry-Apricot Pork Roast with Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p66

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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