7. 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 small saucepan and bring to a boil
over medium heat.
8. In 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.
9. Drain noodles and serve sauce over the sliced pork and
noodles, with vegetables on the side.
Nutrition Facts
Serving Size: 3 oz. pork, ½ cup noodles, 2 tablespoons of
gravy, 1 cup broccoli and carrots.
This recipe serves 8.
Calories 406 Dietary Fibre 8 g
Fat 7 g Sugars 0 g
Sodium 150 mg
Carbohydrates 56 g
Source: http://www.diabetes.org/mfa-recipes/recipes/
2012-04-cranberry-pork-roast-over.html
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