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== Description ==
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Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
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* Makes 4 Servings.
   
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== Ingredients ==
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* ¾ pound [[pork tenderloin]] — trimmed of separable fat
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* 6 cups [[cabbage]] — shredded
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* 1 large [[onion]] — sliced
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* ⅔ cup [[carrot]]s — shredded
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* ⅓ cup [[water]]
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* 2 tablespoons [[vinegar]]
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* 1 teaspoon [[dill seed]] — crushed
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* ¼ teaspoon [[salt]]
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* ¼ teaspoon [[pepper]]
   
Roast [[Pork]] With [[cabbage]] And [[carrots]]
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== Directions ==
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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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== Nutritional Information ==
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Per Serving:
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* 264 Calories | 21 g Protein | 13 g Carbohydrate | 3 g Fat | 59 mg Cholesterol | 209 mg Sodium | 799 mg Potassium
   
Serving Size : 4
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__NOTOC__
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[[Category:Cathy's Recipes]]
*3/4 Pound [[Pork]] Tenderloin -- Trimmed of Separable Fat
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[[Category:Dill seed Recipes]]
*6 Cups [[cabbage]] -- Shredded
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[[Category:Cabbage Recipes]]
*1 Large [[Onion]] -- Sliced
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[[Category:Carrot Recipes]]
*2/3 Cup [[carrots]] -- Shredded
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[[Category:Onion Recipes]]
*1/3 Cup [[water]]
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[[Category:Pork tenderloin and fillet Recipes]]
*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
 
 
 
==contributed by :==
 
* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
 
[[category:catsrecipes]] [[Category:Dill seed Recipes]] [[Category:Onion Recipes]] [[Category:Carrot Recipes]] [[Category:Cabbage Recipes]] [[Category:Pork Recipes]] [[Category:Pepper Recipes]] [[Category:Salt Recipes]] [[Category:Vinegar Recipes]] [[Category:Water Recipes]]
 

Latest revision as of 17:33, October 12, 2010

Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 4 Servings.

Ingredients Edit

Directions Edit

  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 Edit

Per Serving:

  • 264 Calories | 21 g Protein | 13 g Carbohydrate | 3 g Fat | 59 mg Cholesterol | 209 mg Sodium | 799 mg Potassium
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