4 medium potatoes, peeled and cubed
1 (3 lb) boneless pork top loin roast
1 (16 oz can) whole cranberry sauce
1 (15 oz can) apricot halves in light syrup, drained
1/2 cup chopped onion
1/2 cup snipped, dried apricots
2 tbsp. sugar
1 tsp. dry mustard
1/4 tsp. cayenne pepper
1 tbsp. cornstarch
1 tbsp. cold water

Place potatoes in a 5-6-quart slow cooker. Place meat on top of potatoes.

In a blender, combine cranberry sauce, drained apricots, onion, dried apricots, sugar, mustard, and cayenne pepper. Cover and blend until nearly smooth. Pour fruit mix over pork.

Cover, cook on low for 5-1/2 to 6-1/2 hrs. Remove meat and potatoes from cooker to a serving platter, cover and keep warm.

SAUCE:

Transfer cooking juices from cooker to a 4-cup glass measuring cup, skim off fat. Measure 2 cups juices, discard remaining juices. Pour juices into a medium saucepan. Stir together cornstarch and water. Add to saucepan, stirring to combine.

Cook and stir over med heat until thickened and bubbly. Cook and stir for 2 more minutes. Slice roast, serve sauce with potatoes and roast.

A very savory dish.

Submitted by: Sherry Monfils