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Cranberry-Apricot Pork Roast with Potatoes

Total Time

Prep: 15 min. Cook: 5 hours


8 servings

—Patricia Trench, Panama City, Florida


  • 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


  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.

Nutrition Facts

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

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