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

Mix cranberry sauce, onion, apricot nectar, sugar, dried apricots, cider or vinegar, dry mustard, salt and red pepper in a 3-quart or larger slow cooker. Add pork; spoon some of the cranberry mixture over the top. Cover and cook on low 6 to 8 hours or until pork is tender. Remove pork to cutting board and slice. Spoon fat off sauce; serve with pork.