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Saturday, 18 October 2014

CROCKPOT CRANBERRY PORK ROAST

CROCKPOT CRANBERRY PORK ROAST
Serves: 4 to 6
4 medium potatoes, peeled and cut into 1" chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
Page 147 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place
the roast over the potatoes. In a large bowl, combine the remaining
ingredients; mix well and pour over the 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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