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Cranberry Pork Roast over Noodles

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How to Make Cranberry Pork Roast over Noodles

This super-easy, tender roast cooks during the day in your slow-cooker. All you need is 5 minutes in the morning to load up the crock pot, and then 20 minutes in the evening to cook up the pasta and veggies that go with it!


5 min (a.m.) and 25 min (p.m) prep time


8servings


3 ounces of pork + 1/2 cup noodles + 2 Tbsps. of gravy + 1 cup broccoli & carrots

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Step-By-Step Instructions:

  1. 8 hours before serving, place pork tenderloin in slow cooker
  2. In a medium bowl, mix together cranberry sauce, orange juice, dry mustard, and ground cloves (mashing cranberry sauce).
  3. Pour over roast and cook on LOW for 8 hours, or on HIGH for 4 hours.
  4. 20 minutes before serving, put a large pot of water on to boil.
  5. Add noodles to boiling water, set timer for 10 minutes or according to package directions.
  6. Place broccoli, baby carrots, and 1 Tbsp. of water in microwave-safe dish, cover, and cook on HIGH for 7 minutes.
  7. Drain 2 cups of juice from roast. Skim off any fat (if there is any, pork tenderloin is so lean). Add water if necessary, to make 2 cups. Pour into small saucepan and bring to a boil over medium heat.
  8. In a small cup, mix together cornstarch and 2 Tbsps. of water and pour into boiling juice while whisking. Cook 1 minute until thick and bubbly.
  9. Drain noodles and serve sauce over the sliced pork and noodles, with vegetables on the side.
Fiber Focused
Dinner
Holidays & Entertaining
Main Dish
Slow Cooker
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Nutrition facts

8 Servings



  • Serving Size

    3 ounces of pork + 1/2 cup noodles + 2 Tbsps. of gravy + 1 cup broccoli & carrots


  • Amount per serving



    Calories





    406

  • % Daily value*

  • Total Fat
    7g

    9%

    • Saturated Fat
      2g

      10%

  • Cholesterol
    75mg

    25%

  • Sodium
    150mg

    7%

  • Total Carbohydrate
    56g

    20%

    • Dietary Fiber
      8g

      29%

  • Protein
    30g

Ingredients

pork tenderloin (frozen (on long roast or cut into 8 thick slices))
2 lbs

jellied cranberry sauce (16 ounces)
1 can

orange juice
1/2 cup

mustard powder
1 tsp

ground cloves
1/4 tsp

whole wheat egg noodles (8 ounce, dry)
1 package

head broccoli ((2 or 3 stalks) cut into florets)
1

baby carrots (one pound)
1 package

water
1 tbsp

Cornstarch
2 tbsp

water
2 tbsp

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