Serves: 8
Total Calories: 2,969.199
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
This Cranberry Pork Roast over Noodles recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.
