Roast Pork with Cabbage and Carrots

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

contributed by :

• Catsrecipes Y-Group