Roast Pork with Cabbage and Carrots

Description
Contributed by Catsrecipes Y-Group
 * Makes 4 Servings.

Ingredients

 * ¾ pound pork tenderloin — trimmed of separable fat
 * 6 cups cabbage — shredded
 * 1 large onion — sliced
 * ⅔ cup carrots — shredded
 * ⅓ cup water
 * 2 tablespoons vinegar
 * 1 teaspoon dill seed — crushed
 * ¼ teaspoon salt
 * ¼ teaspoon pepper

Directions

 * 1) Place pork tenderloin on a rack in a shallow roasting pan.
 * 2) Insert a meat thermometer.
 * 3) Roast in a 325°F oven for ¾ to 1 hour or till thermometer registers 170°F.
 * 4) Meanwhile, in a large saucepan combine cabbage, onion, carrots, water,vinegar, dill seed, salt, and pepper.
 * 5) Bring to boiling; reduce heat.
 * 6) Cover and simmer for 8 to 10 minutes or till vegetables are just tender.
 * 7) Slice pork and serve with vegetables.

Nutritional Information
Per Serving:
 * 264 Calories | 21 g Protein | 13 g Carbohydrate | 3 g Fat | 59 mg Cholesterol | 209 mg Sodium | 799 mg Potassium