Roast Pork with Cabbage and Carrots

This Pork Roast with Cabbage and Carrots is accented with dill seed to make a flavorful accompaniment to the pork.

roast porkPrep Time: 15 min
Cook Time: 25 to 35 min
Ready In: 40 to 50 min

Servings: 4

1, 12 oz 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 Dill Seed, crushed
¼ tsp Salt
¼ tsp fresh Ground Black Pepper

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.
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 eight to 10 minutes or until vegetables are just tender.
Slice pork and serve with vegetables.

Tips & Notes
Pork, a white meat, is full of protein and provides a delicious alternative to red meat for people with diabetes. Diabetics can enjoy pork roasts, loins and chops, but need to be careful when eating barbecue pork because the sauce often is sugary and could spike blood sugar levels.

Nutritional Information Per Serving
Calories: 156
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 50mg
Sodium: 210mg
Total Carbohydrates: 12g
Dietary Fiber: 4g
Protein: 23g


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Filed under: Recipes for Diabetics

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