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.

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  • 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
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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 information

Per Serving: 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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