Roast Pork with Cabbage and Carrots
12 ounce pork tenderloin, trimmed of separable fat
cups shredded cabbage
large onion, sliced
cup shredded carrots
teaspoon dillweed, crushed
- 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, dillweed, 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. Makes 4 servings.
Nutrition Facts(Roast Pork with Cabbage and Carrots)
- Per serving:
- 156 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 50 mg chol.,
- 207 mg sodium,
- 12 g carb.,
- 4 g fiber,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet