1 (16 oz.) can whole berry cranberry sauce
1 medium onion, chopped
1 (5.5 oz.) can apricot nectar
1/2 c. each sugar and coarsely chopped diced apricots
2 tsp. cider or distilled vinegar
1 tsp. each dry mustard and salt
1/4 tsp. crushed red pepper
1 (2 1/2 lb.) boneless pork loin roast

Mix all ingredients except pork in a 3-quart or larger slow cooker. Add pork; spoon some of the cranberry mixture over top. Cook and cover on low for 6 to 8 hours or until pork is tender. Remove pork to a cutting board and slice. Serve sauce with pork.