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. 

 
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