Cranberry Pork Roast over Noodles

Cranberry Pork Roast over Noodles
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

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!

  • Prep time
    5 min
  • Servings
    8 Servings
  • Serving size
    3 ounces of pork + 1/2 cup noodles + 2 Tbsps. of gravy + 1 cup broccoli & carrots
Nutrition Facts

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

  • Total Fat 7g
    • Saturated Fat 2g
  • Cholesterol 75mg
  • Sodium 150mg
  • Total Carbohydrate 56g
    • Dietary Fiber 8g
  • Protein 30g


  • 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)
  • baby carrots (one pound)
    1 package
  • water
    1 tbsp
  • Cornstarch
    2 tbsp
  • water
    2 tbsp


  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.

  • Not recommended

    The sauce tasted like prunes. A big waste of using up my pork tenderloin.