Name: Roast Pork with Cabbage and Carrots
Ingredients: ¾ pound pork tenderloin — trimmed of separable fat; 6 cups cabbage — shredded; 1 large onion — sliced; ⅔ cup carrots — shredded; ⅓ cup water; 2 tablespoons vinegar; 1 teaspoon dill seed — crushed; ¼ teaspoon salt; ¼ teaspoon pepper

Why it works: Carrot and dill match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 321 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast Pork with Cabbage and Carrots

Oven325°F

Time¾ to 1 hour

Ingredients

Directions

Roast the pork

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

Cook the vegetables

Meanwhile, in a large saucepan combine cabbage, onion, carrots, water, vinegar, dill seed, salt, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 8 to 10 minutes or till vegetables are just tender.

Serve

Slice pork and serve with vegetables.

Nutrition, whole recipe (rough)

379Calories

33 gProtein

15 gFat

29 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Pork	100g cooked	242
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Black Pepper	1 tsp ground (2.3g)	6
Dill Seed	5 sprigs fresh (1g) / 1 tsp dried	4
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Carrot + dilltop 1% of all pairs

Smell alikestrong

Cooked together321 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Dill + peppertop 4% of all pairs

Smell alikestrong

Cooked together1,630 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Cabbage + dilltop 5% of all pairs

Smell alikemoderate

Cooked together47 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Cabbage + peppertop 5% of all pairs

Smell alikemoderate

Cooked together4,081 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Carrot + peppertop 6% of all pairs

Smell alikestrong

Cooked together14,555 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork tenderloin: Provides the lean meat that is roasted and sliced for serving.
Cabbage: Forms the bulk of the vegetable side, becoming tender as it simmers.
Onion: Adds sweetness and savory depth as it softens in the simmering liquid.
Carrots: Contribute sweetness and color while softening in the simmering liquid.
Vinegar: Adds acidity that brightens the cooked vegetables.

The step that matters

Roast to 170°F on the thermometer. Pork tenderloin is lean and dries out quickly, so checking the internal temperature with a thermometer, rather than relying only on time, helps avoid overcooking it.

Swap the onion

How well each one fits the dish's main ingredients (pork, cabbage, carrot, vinegar, dill, pepper):

Capsicumfits better
Mustardfits better
Potatofits better
Onionthe original

Fit is the average pairing score against pork, cabbage, carrot, vinegar, dill, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Roast Pork with Cabbage and Carrots