¾ pound pork tenderloin, trimmed of separable fat 
6 cups shredded cabbage 
1 large onion, sliced 
2/3 cup shredded carrots 
1/3 cup water 
2 tablespoons vinegar 
1 teaspoon dillseed, crushed 
¼ teaspoon salt 
¼ teaspoon pepper 



Place pork tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325° oven for ¾ to 1 hour or till thermometer registers 170°. 

Meanwhile, in a large saucepan combine cabbage, onion, carrots, water, vinegar, dillseed, 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. 

  Serve with ;Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 or   Potatoes or Shanna's Fried OkraV10


The environmental impact of fossil fuels has led many people to turn to other sources of energy when possible. There are a growing number of ways in which renewable energy from the sun , the wind, and water, can be used for day-to-day needs, and these alternatives are becoming increasingly cheaper and easier to use. Some people have bought solar panels that can be connected to their homes to convert sunlight into electricity. Some have abandoned their gas-powered cars in favor of ones that are solar-powered. Many people heat their homes with wood-burning stoves instead of gas or electricity