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Cranberry Pork Roast over Noodles

Serves: 8
Total Calories: 2,969.199


2 pounds pork tenderloin frozen (one long roast or cut into 8 thick slices)
1 (16-ounce) can jellied cranberry sauce
1/2 cup orange juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
1 (8-ounce) bag whole wheat egg noodle
1 head broccoli cut into florets
1 (1-pound) bag baby carrots
1 tablespoon water
2 tablespoons cornstarch
2 tablespoons water


1. 8 hours before serving: Place pork in slow-cooker.
2. In a medium bowl, mix cranberry sauce, orange juice, mustard, and cloves together (mashing cranberry sauce). Pour over roast.
3. Cook on low 8 hours, or on HIGH 4 hours.
4. 20 minutes before serving, put a large pot of water on to boil. Add noodles to boiling water, set timer for 10 minutes or according to package directions.
5. Place broccoli, carrots, and water in microwave-safe dish, cover and cook on high 7 minutes.
6. 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 a small saucepan. Bring to boil over medium heat.
7. In a small cup, mix cornstarch and water together and pour into boiling juice while whisking. Cook 1 minute until thick and bubbly.
8. Drain noodles and serve sauce over the sliced pork and noodles, with vegetables on the side.

Cranberry Pork Roast
Broccoli and Carrots
Tossed Salad

Nutritional Facts:

Serves: 8
Total Calories: 2,969.199
Calories from Fat: 267.378

This Cranberry Pork Roast over Noodles recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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