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.) and 25 minutes (p.m)

Nutrition Facts

Serving Size: 3 ounces of pork + 1/2 cup noodles + 2 tablespoons of gravy + 1 cup broccoli & carrots

  • Calories 406
  • Carbohydrate 56 g
  • Protein 30 g
  • Fat 7 g
  • Saturated Fat 2 g
  • Dietary Fiber 8 g
  • Cholesterol 75 mg
  • Sodium 150 mg

This Recipe Serves 8


2 pound pork tenderloin, frozen (on long roast or cut into 8 thick slices)
1 can (16 ounces) jellied cranberry sauce
½ cup orange juice
1 tsp dry mustard
¼ ground cloves
1 bag (8 ounce) whole wheat egg noodles, dry
1 head broccoli (2 or 3 stalks) cut into florets
1 bag (one pound) baby carrots
1 tablespoons water
2 tablespoons cornstarch
2 tablespoons water


  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.
  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.

From Lickety-Split Diabetic Meals by Zonya Foco, RD, CHFI, CSP

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