Diabetes Recipes
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
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