Divine Dinners: Cranberry Pork Roast over Noodles

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    May 27, 2017

    Can you imagine having cranberry flavored pork and noodles at the same time? It will surely send your taste buds to paradise!

    • Prep: 5 mins
    • Cook: 25 mins
    • Yields: 8 Servings


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

    1 can (16 ounces) jellied cranberry sauce

    ½ cup orange juice

    1 tsp dry mustard

    ¼ ground cloves

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

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

    1 bag (one pound) baby carrots

    1 tablespoons water

    2 tablespoons cornstarch

    2 tablespoons water


    18 hours before serving, place pork tenderloin in slow cooker.

    2In a medium bowl, mix together cranberry sauce, orange juice, dry mustard, and ground cloves (mashing cranberry sauce).

    3Pour over roast and cook on LOW for 8 hours, or on HIGH for 4 hours.

    420 minutes before serving, put a large pot of water on to boil.

    5Add noodles to boiling water, set timer for 10 minutes or according to package directions.

    6Place broccoli, baby carrots, and 1 tablespoon of water in microwave-safe dish, cover, and cook on HIGH for 7 minutes.

    7Drain 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.

    8In a small cup, mix together cornstarch and 2 tablespoons of water and pour into boiling juice while whisking. Cook 1 minute until thick and bubbly.

    9Drain noodles and serve sauce over the sliced pork and noodles, with vegetables on the side.



    Nutrition Facts

    Sodium150 mg
    Protein30 g
    Cholesterol75 mg
    Total Fat7 g
    Saturated Fat2 g
    Total Carbohydrates56 g
    Dietary Fiber8 g