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!
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- Prep time
- 5 min
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- Servings
- 8 Servings
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- Serving size
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3 ounces of pork + 1/2 cup noodles + 2 Tbsps. of gravy + 1 cup broccoli & carrots
Ingredients
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pork tenderloin (frozen (on long roast or cut into 8 thick slices))
- 2 lbs
- 907 g
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jellied cranberry sauce (16 ounces)
- 1 can
- 1 can
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orange juice
- 1/2 cup
- 1/2 cup
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mustard powder
- 1 tsp
- 1 tsp
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ground cloves
- 1/4 tsp
- 1/4 tsp
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whole wheat egg noodles (8 ounce, dry)
- 1 package
- 1 package
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head broccoli ((2 or 3 stalks) cut into florets)
- 1
- 1
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baby carrots (one pound)
- 1 package
- 1 package
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water
- 1 tbsp
- 1 tbsp
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Cornstarch
- 2 tbsp
- 2 tbsp
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water
- 2 tbsp
- 2 tbsp
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Directions
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8 hours before serving, place pork tenderloin in slow cooker
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In a medium bowl, mix together cranberry sauce, orange juice, dry mustard, and ground cloves (mashing cranberry sauce).
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Pour over roast and cook on LOW for 8 hours, or on HIGH for 4 hours.
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20 minutes before serving, put a large pot of water on to boil.
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Add noodles to boiling water, set timer for 10 minutes or according to package directions.
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Place broccoli, baby carrots, and 1 Tbsp. of water in microwave-safe dish, cover, and cook on HIGH for 7 minutes.
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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.
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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.
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Drain noodles and serve sauce over the sliced pork and noodles, with vegetables on the side.