Roast Pork With Cabbage & Carrots

Nancy Allen


Roast pork tenderloin baked on a layer of baby carrots and then a layer of cabbage mix, the juices all bake together to create a very good dish.

★★★★★ 1 vote
6-8 servings
10 Min
3 Hr


2 medium
hormel "herb and onion" pork roasts (walmart)
1 medium
bag baby carrots
1 pkg
coleslaw mix
2 Tbsp
butter, softened
salt & pepper to taste
1/2 c
chicken stock


1Preheat oven to 350F. In a 13x9 baking dish lined with alumium foil. Spray the foil with non-stick spray. Pour the carrots in a layer on the foil, then pour the coleslaw mix over the carrots. Pour 1/2 cup of chicken stock over the carrot & coleslaw mix. Then place your two tablespoons of butter over the top of slaw mix. (I cut butter into small pieces)
2Then place the pork roasts on top of coleslaw mixture. Salt and pepper to desired amount over the whole dish. Then seal the foil tightly closed and bake for 3 hours in 350F oven. Remove from oven and slice the pork and serve. I served garlic yukon gold mashed potatoes with this and it was good.

About Roast Pork With Cabbage & Carrots

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy