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Print this Recipe    Cranberry Pork

Cranberry Pork Roast

4 potatoes, peeled and cut into 1-inch chunks
3 pounds boneless center-cut pork loin roast, rolled and tied
16 oz. can whole-berry cranberry sauce
5.5 oz. can apricot nectar
1 cup pearl onions
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 slow cooker, then place the roast over the
potatoes. In a large bowl, combine the remaining ingredients; mix
well and pour over 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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