Roast Pork with Cabbage and Carrots

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

Procedures

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

Per Serving:

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