Diabetes Recipes

Roast Pork with Cabbage and Carrots

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Roast Pork with Cabbage and Carrots
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Nutrition Facts

Makes: 4 Serving(s)


Amount Per Serving


Calories: 156


Total Fat: 2g


Saturated Fat: 1g


Cholesterol: 50mg


Sodium: 210mg


Total Carbohyrdates: 12g


Dietary Fiber: 4g


Protein: 23g


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About

Make this for: Dinner

Category: Beef & Pork

This Recipe Makes: 4 Serving(s)

Summary

Crisp-tender cabbage and carrots, accented with dillseed, make a flavorful accompaniment to pork.

What you'll need

  • 1 pkg. 12-ounce pork tenderloin, trimmed of separable fat
  • 6 cup shredded cabbage
  • 1 large onion, sliced
  • 2/3 cup shredded carrots
  • 1/3 cup water
  • 2 tbsp. vinegar
  • 1 tsp. dillseed, crushed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instructions

  • Step 1
    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.
  • Step 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 eight to ten minutes or until vegetables are just tender.
  • Step 3
    Slice pork and serve with vegetables.

Diabetic Exchanges

  • Non-Starchy Vegetables: 2 1/2
  • Meats & Meat Substitutes: 2 1/2