m (Robot: Removing from Category:Salt Recipes) |
m (Robot: Cosmetic changes) |
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| Line 2: | Line 2: | ||
| − | Serving Size |
+ | Serving Size : 4 |
| − | *3/4 |
+ | * 3/4 Pound [[Pork]] Tenderloin -- Trimmed of Separable Fat |
| − | *6 |
+ | * 6 Cups [[cabbage]] -- Shredded |
| − | *1 |
+ | * 1 Large [[Onion]] -- Sliced |
| − | *2/3 |
+ | * 2/3 Cup [[carrots]] -- Shredded |
| − | *1/3 |
+ | * 1/3 Cup [[water]] |
| − | *2 |
+ | * 2 Tablespoons [[vinegar]] |
| − | *1 |
+ | * 1 Teaspoon [[dill seed]] -- Crushed |
| − | *1/4 |
+ | * 1/4 Teaspoon [[salt]] |
| − | *1/4 |
+ | * 1/4 Teaspoon [[pepper]] |
| − | Place [[Pork]] Tenderloin on a Rack in a Shallow Roasting Pan. Insert a MeatThermometer. Roast in a 325? Oven For |
+ | Place [[Pork]] Tenderloin on a Rack in a Shallow Roasting Pan. Insert a MeatThermometer. Roast in a 325? Oven For 3/4 to 1 Hour or Till ThermometerRegisters 170?. |
Meanwhile, in a Large Saucepan Combine [[cabbage]], [[Onion]], [[carrots]], [[water]],[[vinegar]], [[dill seed]], [[salt]], And [[pepper]]. Bring to Boiling; Reduce Heat. CoverAnd Simmer For 8 to 10 Minutes or Till Vegetables Are Just Tender.Slice [[Pork]] And Serve With Vegetables. |
Meanwhile, in a Large Saucepan Combine [[cabbage]], [[Onion]], [[carrots]], [[water]],[[vinegar]], [[dill seed]], [[salt]], And [[pepper]]. Bring to Boiling; Reduce Heat. CoverAnd Simmer For 8 to 10 Minutes or Till Vegetables Are Just Tender.Slice [[Pork]] And Serve With Vegetables. |
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| Line 25: | Line 25: | ||
Nutritional Information Per Serving: |
Nutritional Information Per Serving: |
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| − | *264 Calories 21 g Protein 13 g Carbohydrate 3 g Fat |
+ | * 264 Calories 21 g Protein 13 g Carbohydrate 3 g Fat |
| − | *59 mg Cholesterol 209 mg Sodium 799 mg Potassium |
+ | * 59 mg Cholesterol 209 mg Sodium 799 mg Potassium |
| − | ==contributed by :== |
+ | == contributed by : == |
| − | * [http://Groups.Yahoo.Com/Group/Catsrecipes/ |
+ | * [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] |
[[Category:Catsrecipes]] |
[[Category:Catsrecipes]] |
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Revision as of 12:29, 6 March 2010
Roast Pork With cabbage And carrots
Serving Size : 4
- 3/4 Pound Pork Tenderloin -- Trimmed of Separable Fat
- 6 Cups cabbage -- Shredded
- 1 Large Onion -- Sliced
- 2/3 Cup carrots -- Shredded
- 1/3 Cup water
- 2 Tablespoons vinegar
- 1 Teaspoon dill seed -- Crushed
- 1/4 Teaspoon salt
- 1/4 Teaspoon pepper
Place Pork Tenderloin on a Rack in a Shallow Roasting Pan. Insert a MeatThermometer. Roast in a 325? Oven For 3/4 to 1 Hour or Till ThermometerRegisters 170?.
Meanwhile, in a Large Saucepan Combine cabbage, Onion, carrots, water,vinegar, dill seed, salt, And pepper. Bring to Boiling; Reduce Heat. CoverAnd Simmer For 8 to 10 Minutes or Till Vegetables Are Just Tender.Slice Pork And Serve With Vegetables.
Makes 4 Servings.
Nutritional Information Per Serving:
- 264 Calories 21 g Protein 13 g Carbohydrate 3 g Fat
- 59 mg Cholesterol 209 mg Sodium 799 mg Potassium