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Cranberry-Apricot Pork Roast with Potatoes

 Cranberry-Apricot Pork Roast with Potatoes
—Patricia Trench, Panama City, Florida
8 ServingsPrep: 15 min. Cook: 5 hours

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.

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Cranberry-Apricot Pork Roast with Potatoes (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.