CRANBERRY PORK ROAST OVER NOODLES

Cranberry Pork Roast over Noodles image

Number Of Ingredients 11

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

Steps:

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. MENU: Cranberry Pork Roast Noodles Broccoli and Carrots Tossed Salad

Nutrition Facts : Nutritional Facts Serves