Cranberry Pork Roast
Over Noodles
This super-easy, tender roast cooks during the day in your
slow-cooker. All you need is 5 minutes in the morning to load
up the crock pot, and then 20 minutes in the evening to finish
it up!
Prep Time: 5 minutes (a.m.); Cook Time: 25 minutes (p.m.)
Ingredients
• 2 pound pork tenderloin,
• 1 bag (8 oz) whole wheat
frozen (on long roast or cut
egg noodles, dry
into 8 thick slices)
• 1 head broccoli (2 or 3
• 1 can (16 oz) jellied
stalks) cut into florets
cranberry sauce
• 1 bag (one pound) baby
• ½ cup orange juice
carrots
• 1 tsp dry mustard • 1 tbsp water
• ¼ ground cloves • 2 tbsp cornstarch
• 2 tbsp water
Instructions
1. 8 hours before serving, place pork tenderloin in slow cooker.
2. In a medium bowl, mix together cranberry sauce, orange
juice, dry mustard, and ground cloves (mashing
cranberry sauce).
3. Pour over roast and cook on low for 8 hours, or on high for
4 hours.
4. 20 minutes before serving, put a large pot of water on
to boil.
5. Add noodles to boiling water, set timer for 10 minutes or
according to package directions.
6. Place broccoli, baby carrots, and 1 tablespoon of water in
microwave-safe dish, cover, and cook on high for 7 minutes.
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