1
lb pork tenderloin
3/4
t salt
1/4
t pepper
1
t olive oil
1
c canned cranberry sauce
1
T corn starch
1/2
t cinnamon
2
t grated orange zest
Sprinkle the pork with 1/2 t of the salt and pepper. Heat the oil in a large nonstick skillet over med. high heat. Add the pork and cook, turning frequently until browned, about 6 min. Transfer the pork to a 5-6 qt slow cooker.Combine the cranberry sauce, apricots, cornstarch, cinnamon, and the remaining salt and pepper in a bowl.pour over the pork turning to coat. Cover and cook until the pork is fork tender, 3 - 4 hours on high 6-8 hours on low. Transfer the pork to a cutting board, cut into 16 slices. Stir in the orange zest into the fruit sauce and serve with the pork
