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Cranberry Pork Roast

Course Main Course, Pork


  • 4 medium potatoes peeled and cubed
  • 1 (3 lb) boneless pork top loin roast
  • 1 can (16 oz) whole cranberry sauce
  • 1 can (15 oz) 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.


  • 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.


January 2012