Cranberry Pork Roast Over Noodles Recipes

Steps:

• Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.

Steps:

• Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Steps:

• In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.

Steps:

• Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
• Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
• Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.

Steps:

• Preheat oven to 325 degrees F.
• In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

Steps:

• Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork.

Steps:

• Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
• Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.

Steps:

• 1. 8 hours before serving: Place pork in slow-cooker. 2. In a medium bowl, mix cranberry sauce, orange juice, mustard, and cloves together (mashing cranberry sauce). Pour over roast. 3. Cook on low 8 hours, or on HIGH 4 hours. 4. 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. 5. Place broccoli, carrots, and water in microwave-safe dish, cover and cook on high 7 minutes. 6. 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 a small saucepan. Bring to boil over medium heat. 7. In a small cup, mix cornstarch and water together and pour into boiling juice while whisking. Cook 1 minute until thick and bubbly. 8. Drain noodles and serve sauce over the sliced pork and noodles, with vegetables on the side. MENU: Cranberry Pork Roast Noodles Broccoli and Carrots Tossed Salad

Steps:

• 1. put pork roast in crock pot, season to taste with salt, pepper, garlic, and minced onions. Pour both cans of soup on top of roast. Pour one can of water around roast. Start crock pot on high for 30-45 minutes then turn to low for the remainder of the time.
• 2. cook egg noodles per package directions, drain and rinse.
• 3. using forks, tear pork into pieces, there is no right way to do it, you can shred it or keep it pretty chunky.
• 4. add noodles to crock pot, stir to make sure everything is mixed in. Let cook together on low for 15 minutes or so and enjoy.
• 5. if your piece of meat is extremely fatty you will want to remove some of the fat. The fat does give pork a great flavor but it can leave an oil on the top.

Steps:

• 1. In a large skillet, cook pork in hot oil over medium heat until well browned on all sides.
• 2. Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper.
• 3. In a medium bowl combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour over roast. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours
• 4. Transfer meat to a platter; cover and keep warm.
• 5. Skim fat from juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast