Prep Time: 15 minutes

Cook Time: 6 hours

Yield: 4 servings

 

Ingredients:

1 lb pork tenderloin

1 (8oz) can cranberry sauce

½ cup orange juice

1 teaspoon dry mustard

1 cup whole wheat pasta, dry

1 medium head broccoli, cut into florets

1 (1lb) bag baby carrots

1 tablespoon water

2 tablespoons cornstarch

2 tablespoons water

Directions:

  1. In a medium bowl, mix together cranberry sauce, orange juice, and dry mustard. Mash the cranberry sauce.
  2. Pour over roast in crockpot and cook on low for 6-8 hours, or on high for 4 hours.
  3. When roast has 15 minutes left, cook pasta according to package directions.
  4. Place broccoli, baby carrots, and 1 tablespoon of water in microwave-safe dish, cover, and cook for 7 minutes.
  5. Drain juice from roast. Pour into small saucepan and bring to a boil over medium heat.
  6. In a small cup, mix together cornstarch and 2 tablespoons of water and pour into boiling juice while whisking. Cook until thick and bubbly.
  7. Drain pasta and serve sauce over the sliced pork and noodles with vegetables on the side.

Nutrition Information per serving (4oz pork + ½ cup pasta + 2 tablespoons sauce + 1 cup broccoli & carrots): 480 calories, 66 grams carbohydrates, 33 grams protein, 5.5 grams fat, 4 grams fiber