Cranberry - Apricot Pork Roast

This is wonderfully tasty.  I always feel like it would be even tastier with more apricots, but I don't recommend adding more.  It turns out horribly sweet!

Preparation Time: 2-9 hours depending

Ingredients:

1 can (16 oz) whole-berry cranberry sauce
½ cup quartered dried apricots
½ teaspoon grated orange peel
¼ cup fresh orange juice
1 lg shallot, chopped (1/3 c)
2 teaspoons cider vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon grated fresh ginger
2 lbs. boneless pork loin roast, well trimmed
Snipped chives (garnish)


Directions:

Mix cranberry sauce, apricots, orange peel and juice, shallot, vinegar, mustard, salt, and ginger in 4-quart or larger slow cooker. Add pork and spoon some of cranberry mixture on top.

Cover and cook on low 7 to 9 hours or until pork is tender.

Remove pork to cutting board. Spoon off any fat from top of cranberry mixture in slow cooker. Slice pork into 6 thick slices. Serve topped with sauce. Garnish with chives, if desired.

I actually do all of this in the pressure cooker for 99 minutes (can you tell my electronic display only has two digits?).


Source: prevention.com (apparently cranberries are good for your heart!)
Servings: 6