Ingredients :
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
Instructions :
8 hours before serving, place pork tenderloin in slow cooker
In a medium bowl, mix together cranberry sauce, orange juice, dry mustard, and ground cloves (mashing cranberry sauce).
Pour over roast and cook on LOW for 8 hours, or on HIGH for 4 hours.
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.
Place broccoli, baby carrots, and 1 tablespoon of water in microwave-safe dish, cover, and cook on HIGH for 7 minutes.
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.
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.
Drain noodles and serve sauce over the sliced pork and noodles, with vegetables on the side.
