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Roast Pork with Cabbage and Carrots

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Recipe du Jour – e-mail
Roast Pork with Cabbage and Carrots
Makes 4 servings.

1 (12-ounce) pork tenderloin, trimmed of separable fat
6 cups shredded cabbage
1 large onion, sliced
2/3 cup shredded carrots
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 425 degree F oven for 25 to 35 minutes or until thermometer registers 160 degrees F. 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 until vegetables are just tender. Slice pork and serve with vegetables.

Nutrition facts per serving: 156 calories, 2 g total fat, 1 g saturated fat, 50 mg cholesterol, 77 mg sodium, 12 g carbohydrate, 4 g fiber, 23 g protein +++WWP:2