Roast Pork with Cabbage and Carrots Recipe
Diabetic Friendly Recipe
Crisp tender Roast Pork with Cabbage and Carrots. Accented with dill the veggies make a flavorful accompaniment to pork.
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 dillseed, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Place pork tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 425-degree oven for 25 to 35 minutes or until thermometer registers 160-degrees.
Meanwhile, in a large saucepan combine cabbage, onion, carrots, water, vinegar, dillseed, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for eight to ten minutes or until vegetables are just tender. Slice pork and serve with vegetables.
Recipe makes 4 servings
Calories: 156; Total Fat: >2g; Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 207mg; Protein: 23g; Carbohydrates: 12g; Fiber: 4g
Exchanges: 2.5 Very lean meat, 2.5 Vegetables
You may also like...
- Grilled Pork Tenderloin with Corn-Pepper Relish
- Pork Tenderloin Supreme
- Lemon Pork Stew (Low Carb Recipe)