Cranberry-Apricot Pork Roast

Prep Time: 10 minutes
Cook Time: 7 to 9 hours
Makes 8 servings

1 cup fresh cranberries, chopped

¹/₄ cup quartered dried apricots

¹/₂ teaspoon grated orange peel

¹/₄ cup orange juice

¹/₃ cup chopped shallots or onion

2 teaspoons cider vinegar

1 teaspoon mustard powder

1 teaspoon salt

1 teaspoon grated fresh ginger

2 pounds boneless pork loin roast

1. In a 4- to 6-quart slow cooker, combine the cranberries, apricots, orange peel and juice, shallots or onion, vinegar, mustard powder, salt, and ginger. Add the meat and spoon some of the cranberry mixture on top.

2. Cover and cook on low for 7 to 9 hours, or until a thermometer inserted in the center registers at least 155°F.

3. Transfer the pork to a cutting board and let rest for 10 minutes before slicing.

4. Spoon off any fat from the top of the cranberry mixture in the slow cooker. Serve the pork topped with the sauce.

Per serving: 247 calories, 34 g protein, 8 g carbohydrates, 8 g fat, 3 g saturated fat, 1 g fiber, 490 mg sodium