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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 meat thermometer. Roast in a 325� oven for 3/4 to 1 hour or till thermometer registers 170�. 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.

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


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