Apricot Cranberry Pork Roast
4 medium sweet potatoes, peeled and cut into 1″ chunks
1 (3 pound) boneless center-cut pork loin roast, rolled and tied
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1/2 cup coarsely chopped dried apricots
1/2 cup brown sugar
1 teaspoon dry mustard
1. Place the sweet potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes.
2. In a large bowl, combine the remaining ingredients; mix well and pour over the roast.
3. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice.