Cranberry-Apricot Pork Roast

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1 –16-oz. can whole berry cranberry sauce

1/2 cup quartered dried apricots

½ teaspoon grated orange peel

¼ cup fresh orange juice

1 large shallot, chopped (1/3 cup)

2 teaspoons cider vinegar

1 teaspoon dry mustard

1 teaspoon grated fresh ginger

2 lb. boneless pork roast, well trimmed

 

Mix all ingredients except roast in slow cooker pot.

 

Add pork roast and spoon cranberry mixture on top.

 

Cook on low 7 to 9 hours, or until pork is tender and cooked through.

 

Remove roast to cutting board.

 

Spoon off any fat from on top of the cranberry sauce.

 

Slice pork roast and serve topped with sauce.

 

Sauce is great over plain white rice too.

 

Serves 4 - 6

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