Roasted Pork Tenderloin with Pickled Cabbage & Polenta
Peppery caraway seeds and spicy celery seeds combine to create an unforgettable dry rub for the pork tenderloin in this dinner recipe. Sides of garlicky polenta and homemade pickled cabbage round out the meal.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 4 ounces pork, 1/2 cup polenta, 2 pieces zucchini, and 1/2 cup cabbage
Per Serving:
339 calories; protein 32.7g; carbohydrates 22.9g; dietary fiber 4g; sugars 5.8g; fat 11.8g; saturated fat 2.1g; cholesterol 78.7mg; vitamin a iu 299IU; vitamin c 44.2mg; folate 58.1mcg; calcium 87.9mg; iron 2.3mg; magnesium 55.3mg; potassium 891mg; sodium 676.6mg.
Exchanges:
4 lean protein, 1 1/2 vegetable, 1 fat, 1 starch