Roast Pork with Cabbage and Carrots

Roast Pork with Cabbage and Carrots Recipe

Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Roast Pork with Cabbage and Carrots is a delicious and hearty dish that is perfect for a cozy family dinner or a special occasion. The combination of tender pork, sweet carrots, and savory cabbage creates a flavorful and satisfying meal that is sure to please everyone at the table.

History

This recipe has its roots in traditional European cuisine, where pork, cabbage, and carrots are commonly used ingredients in many dishes. The combination of these ingredients creates a balanced and nutritious meal that has been enjoyed for generations.

Ingredients

0.75 lb (340 g) pork tenderloin, trimmed of separable fat
6 cup cabbage, shredded
1 large onion, sliced
0.67 cup carrots, shredded
0.33 cup water
2 tbsp vinegar
1 tsp crushed dill seed
0.25 tsp salt
0.25 tsp pepper

How to prepare

Place the pork tenderloin on a rack in a shallow roasting pan.
Insert a meat thermometer.
Roast in a 325°F (163°C) oven for 0.75 to 1 hour or until the thermometer registers 170°F (77°C).
Meanwhile, in a large saucepan, combine cabbage, onion, carrots, water, vinegar, dill seed, salt, and pepper.
Bring the mixture to a boil, then reduce the heat.
Cover and simmer for 8 to 10 minutes or until the vegetables are just tender.
Slice the pork and serve it with the vegetables.

Variations

Add some chopped apples or raisins to the cabbage and carrot mixture for a touch of sweetness.
Substitute the pork tenderloin with chicken or beef for a different flavor profile.

Cooking Tips & Tricks

Make sure to roast the pork at the correct temperature to ensure that it cooks evenly and stays juicy.

- Be sure to slice the pork against the grain to ensure that it is tender and easy to eat.

- Adjust the seasonings to suit your taste preferences - feel free to add more salt, pepper, or dill seed as needed.

Serving Suggestions

Serve the Roast Pork with Cabbage and Carrots with a side of mashed potatoes or crusty bread for a complete and filling meal.

Cooking Techniques

Roasting, simmering

Ingredient Substitutions

Use chicken or beef instead of pork

- Use white vinegar instead of apple cider vinegar

Make Ahead Tips

You can prepare the cabbage and carrot mixture ahead of time and reheat it when ready to serve. The pork can also be roasted in advance and reheated before serving.

Presentation Ideas

Serve the Roast Pork with Cabbage and Carrots on a large platter garnished with fresh herbs for a beautiful and appetizing presentation.

Pairing Recommendations

Pair this dish with a glass of red wine or a crisp apple cider for a delicious and complementary flavor combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin A: 50% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: None

Summary

This dish is a good source of protein, vitamins, and minerals. It is relatively low in carbohydrates and calories, making it a healthy and satisfying meal option.

Summary

Roast Pork with Cabbage and Carrots is a classic and comforting dish that is perfect for any occasion. With its tender pork, flavorful vegetables, and nutritious ingredients, this recipe is sure to become a family favorite. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a brisk autumn day, the leaves were falling, and the air was crisp. I was visiting my dear friend Margaret, who was known in our small town for her delicious home-cooked meals. As soon as I stepped into her cozy kitchen, I could smell the mouthwatering aroma of roast pork wafting through the air.

Margaret greeted me with a warm smile and a hug, and I knew right away that I was in for a treat. She led me to the dining table, where a steaming plate of roast pork with cabbage and carrots was waiting for us. The meat was perfectly tender, the vegetables were perfectly cooked, and the flavors were perfectly balanced. It was love at first bite.

I couldn't help but ask Margaret for the recipe, and she graciously agreed to share it with me. As she wrote down the ingredients and instructions on a yellowed piece of paper, she told me the story behind the recipe. She had learned it from her own grandmother, who had learned it from her mother before her. It was a family heirloom, passed down through generations, and Margaret was honored to continue the tradition.

I was so grateful to Margaret for sharing this precious recipe with me, and I promised her that I would cherish it and pass it on to future generations. Little did I know at the time just how much this recipe would come to mean to me.

When I got home that evening, I couldn't wait to try out the recipe for myself. I gathered all the ingredients and followed Margaret's instructions to the letter. As the roast pork cooked in the oven, filling my house with its irresistible scent, I felt a sense of pride and accomplishment. When it was finally ready, I sat down at the table to enjoy a meal that tasted just like Margaret's.

From that day on, roast pork with cabbage and carrots became a staple in my household. I made it for Sunday dinners, holidays, and special occasions. It was a dish that brought my family together, filling our hearts and bellies with warmth and love.

Over the years, I made a few tweaks to the recipe, adding my own personal touch here and there. I experimented with different seasonings, cooking methods, and vegetable combinations. Sometimes I would add a splash of apple cider vinegar for a tangy kick, or a sprinkle of brown sugar for a hint of sweetness. Each variation was a delicious adventure, and I loved sharing my creations with friends and family.

One day, as I was preparing roast pork with cabbage and carrots for a family gathering, my granddaughter Emma came into the kitchen and asked me what I was making. I smiled and told her all about the recipe, sharing the story of how I had learned it from Margaret and how it had become a cherished tradition in our family.

Emma's eyes lit up with curiosity, and she asked if she could help me cook. I gladly accepted her offer, handing her a wooden spoon and showing her how to stir the vegetables in the pan. As we worked side by side, I shared with her the secret ingredient that made the dish so special: love.

As we sat down to eat our meal that evening, Emma couldn't stop raving about how delicious it was. She asked me if she could have the recipe so that she could make it for her own family someday. I was overjoyed to pass on the recipe to her, knowing that it would continue to bring joy and comfort to future generations.

Now, as I look back on that fateful day when I first discovered the recipe for roast pork with cabbage and carrots, I am filled with gratitude for the connections it has brought into my life. The memories of cooking and sharing this dish with loved ones will always hold a special place in my heart. And I know that as long as there are kitchens and families to gather in them, the tradition of roast pork with cabbage and carrots will live on.