One 12-ounce pork tenderloin, trimmed of separable fat
6 cups shredded cabbage
One large onion, sliced
2/3 cup shredded carrots
1/3 cup water
2 tablespoons vinegar
1 teaspoon dillseed, 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 oven for 25 to 35 minutes or until thermometer registers 160-degrees.

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. 3. Slice pork and serve with vegetables.

Recipe makes four servings.

Nutrition information per serving:
Calories: 156
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 50mg
Sodium: 207mg
Protein: 23g
Carbohydrate: 12g
Fiber: 4g
Exchanges: 2.5 Very lean meat, 2.5 Vegetables