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.

Source: Diabetes.org


Nutrition Facts

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