Ingredients

• 3 -5 lbs boneless pork roast, I usually use center cut loin but whatever boneless is OK
• 1 (15 ounce) can whole berry cranberry sauce, NOT jellied
• 1/2 cup apricot preserves
• 1/2 cup apple juice, can use cider
• 1 (1 ounce) envelope onion soup mix
• 1 tablespoon cider vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon ground cloves
• 1/4 teaspoon crushed dried rosemary
• 1 lb carrot, peeled and sliced