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