Cranberry Pork Roast

Ingredients:

1 can (16 ounces) whole-berry cranberry sauce

1 medium onion, chopped

1 can (5.5 ounces) apricot nectar

1/2 cup granulated sugar

1/2 cup coarsely chopped dried apricots

2 teaspoons cider or distilled white vinegar

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon crushed red pepper

1 2-pound boneless pork loin roast, well trimmed

Directions:

Mix all ingredients, except pork, in a three-quart or larger slow-cooker. Add pork; spoon some cranberry mixture over the top.

Cover and cook on low 6-8 hours, or until pork is tender. Remove pork to cutting board and slice. Spoon fat off sauce; serve sauce with pork.