New Pork recipe

Hi everyone;
Sandy found a new recipe and it happen to coincide with a very good price per pound on Whole Pork Loins so we splurged and got a couple. 
The recipe calls for using Dried Cherries, Cherry Juice and Preserves but we made a slight alteration and changed the fruit to Dried Cranberries, Cranberry Juice and Apricot Preserves.  Really pretty simple "Crock Pot" recipe.. Here Goes:

1 3-3 1/2 # Pork Loin
4 oz Dried Cranberries
1/2 cup Apricot or Peach or Pear Preserves

1/2 cup Cranberry Juice
2 T Red Wine Vinegar
2-3 T Olive Oil
Salt and Pepper to taste.

Combine Dried fruit, preserves, juice and vinegar in your Crock Pot.  Stir to combine and turn on High.
While liquids are warming, take a 3-3 1/2 # pork loin dry and season liberally with Salt and cracked black pepper on all sides.
Heat Olive Oil in Large Skillet to just short of smoking (This will splatter so perhaps a splatter shield would be in order) and brown all side of Loin (don't forget the ends too).  Now I didn't do this but perhaps you could leave a little of the Juice back and deglaze the pan for the fond - I didn't and wish I did.... Or even add a little extra juice - the flavor will be worth it.
Once Loin is Browned on all sides remove from pan and place in Crock Pot on top of the Berries, preserves and juice.

Place on lid and cook on high until Pork registers 145* on Instant read thermometer.  (should take about 4 hours or so)

When Pork is done, remove to plate or carving board, tent with foil and let rest for at least 10 minutes (or until your sauce gets reduced).
Remove liquid from crock pot and place in Sauce pan and on high heat reduce by 1/3.  At this time I also made a corn starch and water slurry of 2 T corn starch and 1/3 cup water.  I shook to combine and added it as necessary to thicken the sauce...  (You may not want or need to do that - I am just saying I did)..

Slice Pork after it has rested, and serve with vegetable and starch of your choice ... ( I used my "Crashed Potatoes" again here)
It was very tasty...The fruit re hydrated nicely and Sandy gave it a 12 out of 10 and compared the sauce to a "Sweet and Sour" sauce and that makes sense with the sweetness of the fruit and the Red Wine vinegar..
Hope it turns out well for you - After the browning it really is a set and forget recipe for the next 4 hours...
Sorry got to go now Ike is snoring in the chair...