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| + | == Description == |
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| − | Roast [[Pork]] With [[cabbage]] And [[carrots]] |
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| + | == Ingredients == |
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| + | * ¾ pound [[pork tenderloin]] — trimmed of separable fat |
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| + | * 1 large [[onion]] — sliced |
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| + | * ⅔ cup [[carrot]]s — shredded |
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| + | == Directions == |
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| − | Serving Size : 4 |
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| + | # Place [[pork]] tenderloin on a rack in a shallow roasting pan. |
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| + | # Insert a meat thermometer. |
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| + | # Roast in a 325°F oven for ¾ to 1 hour or till thermometer registers 170°F. |
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| + | # Meanwhile, in a large saucepan combine [[cabbage]], [[onion]], [[carrot]]s, [[water]],[[vinegar]], [[dill seed]], [[salt]], and [[pepper]]. |
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| + | # Bring to boiling; reduce heat. |
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| + | # Cover and simmer for 8 to 10 minutes or till vegetables are just tender. |
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| + | # Slice [[pork]] and serve with vegetables. |
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| − | * 3/4 Pound [[Pork]] Tenderloin -- Trimmed of Separable Fat |
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| + | Per Serving: |
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| − | * 1 Large [[Onion]] -- Sliced |
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| − | * 2/3 Cup [[carrots]] -- Shredded |
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| + | __NOTOC__ |
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| − | 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?. |
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| − | 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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| − | * 59 mg Cholesterol 209 mg Sodium 799 mg Potassium |
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| − | == contributed by : == |
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[[Category:Dill seed Recipes]] |
[[Category:Dill seed Recipes]] |
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[[Category:Cabbage Recipes]] |
[[Category:Cabbage Recipes]] |
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| − | [[Category: |
+ | [[Category:Carrot Recipes]] |
| + | [[Category:Onion Recipes]] |
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| + | [[Category:Pork tenderloin and fillet Recipes]] |
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Latest revision as of 17:33, 12 October 2010
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
- Place pork tenderloin on a rack in a shallow roasting pan.
- Insert a meat thermometer.
- Roast in a 325°F oven for ¾ to 1 hour or till thermometer registers 170°F.
- Meanwhile, in a large saucepan combine cabbage, onion, carrots, water,vinegar, dill seed, salt, and pepper.
- Bring to boiling; reduce heat.
- Cover and simmer for 8 to 10 minutes or till vegetables are just tender.
- 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