Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill Seed | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ pound pork tenderloin — trimmed of separable fat
- 6 cups cabbage — shredded
- 1 large onion — sliced
- ⅔ cup carrots — shredded
- ⅓ cup water
- 2 tablespoons vinegar
- 1 teaspoon dill seed — crushed
- ¼ teaspoon salt
- ¼ teaspoon pepper
Directions
Place pork tenderloin on a rack in a shallow roasting pan.
Insert a meat thermometer.
Roast in a 325°F oven for ¾ to 1 hour or till thermometer registers 170°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 till vegetables are just tender.
Slice pork and serve with vegetables.