Roast Pork with Cabbage and Carrots

[chief_cook2]

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.