Post by chief_cook2 on May 12, 2007 15:38:22 GMT -6
Roast Pork with Cabbage and Carrots Makes 4 servings.
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 dill seed, 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 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, dill seed, 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.
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