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Roast Pork with Cabbage and Carrots

Makes: 4 servings
Start to Finish 30 mins
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,
  • cal. (kcal) 156,
  • Fat, total (g) 2,
  • chol. (mg) 50,
  • sat. fat (g) 1,
  • carb. (g) 12,
  • fiber (g) 4,
  • pro. (g) 23,
  • vit. A (RE) 979,
  • vit. C (mg) 32,
  • sodium (mg) 207,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Vegetables () 3,
  • Very Lean Meat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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