July 11, 2010


Printed from COOKS.COM

□   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.


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

No comments: