Cranberry Pork Roast
Cooking is my fist love and wood working is my second love.
- 4 medium
- potatoes cut into 1
- 1 medium
- coarsely chopped onions
- 1 c
- 1 tsp
- dry mustard
- 1/4 tsp
- crushed red pepper
- 1 3lb lb
- boneless center cut pork loin roast,rolled and tied
- 16 oz
- whole-berry cranberry sauce
- 51/2 oz
- apricot nectar
over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast.
Cover and cook on low setting for 5 to 6 hours.
Remove the roast to a cutting board and thinly slice.
Serve with the potaoes and sauce.
I used a roast with the bone in and I also used chopped dried cherries and peach preserve!
It was so delicious. We prefer it over rice! I also served it over wide noodles.
You can ask the butcher to roll and tie your roast for you.