- make this recipe
- user reviews (0)
Roast Pork with Cabbage and Carrots
Ingredients
-
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 dillweed, crushed
-
1/4
teaspoon salt
-
1/4
teaspoon pepper
Directions
1. 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.
2. Meanwhile, in a large saucepan combine cabbage, onion, carrots, water, vinegar, dillweed, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until vegetables are just tender.
3. Slice pork and serve with vegetables. Makes 4 servings.
Nutrition Facts
(Roast Pork with Cabbage and Carrots)
- Servings Per Recipe 4,
- Calories 156,
- Protein (gm) 23,
- Carbohydrate (gm) 12,
- Fat, total (gm) 2,
- Cholesterol (mg) 50,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 979,
- Vitamin C (mg) 32,
- Sodium (mg) 207,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Vegetables () 3,
- Very Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
