Roast Pork with Cabbage and Carrots
Crisp-tender cabbage and carrots accented with dill seeds make a flavorful accompaniment to the roast pork in this healthy recipe.
Ingredients
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1 12-ounce pork tenderloin, trimmed of separable fat
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6 cups shredded cabbage
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1 large onion, sliced
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2/3 cup shredded carrots
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1/3 cup water
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2 tablespoons vinegar
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1 teaspoon dillseed, crushed
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1/4 teaspoon salt
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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, dillseed, 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 information
Calories 156, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 50 mg, Sodium 207 mg, Carbohydrate 12 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin A 95%, Vitamin C 55%, Calcium 8%, Iron 11%. Exchanges: Vegetable 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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Garlic-Roasted Pork
Though Puerto Ricans tend toward fatty cuts of pork with the skin on, lean cuts like pork loin are just as delicious with the intense garlic rub in this recipe. Serve warm with Island Red Beans and rice. Leftover slices make a good sandwich.
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