Pork Cabbage Tomato Stew | My Zone Journey

Pork tenderloin (roasted, separable lean only), cabbage (raw) and tomato sauce (canned) in a tomato-based stew. Measured ingredients, two servings and visible nutrition estimates.

This stew recipe brings pork tenderloin (roasted, separable lean only), cabbage (raw) and tomato sauce (canned) together as a tomato-based stew. The ingredient list describes the full batch; each serving is one half. Read the preparation labels before weighing so a cooked grain, drained fish or raw vegetable matches its source.

The separate protein, carbohydrate and fat counts are estimates, not a claim that this dish exactly meets a traditional Zone target. Use the meal builder for ingredient changes and the meal planner for a worksheet of recipe ideas.

Ingredients and dietary filters

No major allergen flag was identified in these reviewed source records; this does not establish allergy safety. Check every product label and preparation environment. Dietary tags describe the reviewed ingredient pattern or the stated numerical filter; they do not certify allergy safety, a therapeutic diet or nutritional adequacy.

Ingredient substitutions

For a different version, compare replacing pork tenderloin (roasted, separable lean only) with the same edible gram weight of turkey breast (roasted, skinless). Match the listed source preparation and adapt the texture or cooking method as needed. This is not a nutritionally equivalent substitution. A replacement changes nutrient values and dietary/allergen suitability; recompute the full meal rather than preserving the old block label. Read the nutrition methodology and planning rules when comparing portions.

Dietary information

Dietary filters for one original serving: Dairy-free ingredient pattern · Gluten-free ingredient pattern · Low-carbohydrate portion · High-protein portion. How these filters work

15 min Estimated prep20 min Estimated cook/reheat35 min Estimated total including rest2 Servings

First, treat timing as an estimate, not a record of a tested kitchen session. Next, match the exact USDA ingredient states listed below when weighing the foods.

Measured ingredients

180.0 g Pork tenderloin (roasted, separable lean only)
USDA ingredient and calculator
Pork, fresh, loin, tenderloin, separable lean only, cooked, roasted · FDC 168250 · Source dataset
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280.0 g Cabbage (raw)
USDA ingredient and calculator
Cabbage, raw · FDC 169975 · Source dataset
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400.0 g Tomato sauce (canned)
USDA ingredient and calculator
Tomato products, canned, sauce · FDC 170054 · Source dataset
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180.0 g Carrot (raw)
USDA ingredient and calculator
Carrots, raw · FDC 170393 · Source dataset
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8.0 g Olive oil
USDA ingredient and calculator
Oil, olive, salad or cooking · FDC 171413 · Source dataset
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Make it step by step

First, weigh every listed ingredient for the full two-serving batch in its exact starting preparation. Cooked grains, beans, vegetables, meat and fish are already cooked or drained as named; their initial cooking time is not included here.
Next, wash and trim cabbage (raw) and carrot (raw) before weighing the edible amount. Keep all weighed edible flesh in the recipe.
Then, heat olive oil gently in a saucepan; this is the full measured cooking oil.
After that, add cabbage (raw) and carrot (raw) and cook gently until the vegetables begin to soften.
Next, add all measured tomato sauce (canned) and bring to a gentle simmer, stirring frequently. Do not boil milk rapidly.
Then, add pork tenderloin (roasted, separable lean only) near the end and heat gently, keeping cooked fish in larger flakes.
After that, continue gentle heating until the dish is hot throughout, for approximately 20 minutes in total; check the food rather than relying on time alone.
Finally, divide the complete batch equally into two servings by weight, including all measured toppings, sauce and oil. Serve promptly or follow the linked food-handling guidance for cooling, storage and reheating. Times are editorial estimates, not a record of physical kitchen testing.

Choose the size that works for you

Adjust your serving

Change the serving size below. Ingredient weights and all nutrient totals scale together. The original recipe stays the same.

Serving size 1 = one serving · 0.5 = half · 2 = double

Match a nutrient target (optional)

Scaling one nutrient also changes the others. Compare all three block counts below.

Protein blocks to explore

Available-carbohydrate blocks to explore

Total-fat blocks to explore

Measured ingredients for this adjusted portion

These controls calculate a single adjusted portion from the recipe’s original yield. They do not change the saved recipe, its structured data, cooking method or estimated preparation time. No personal calculator entries are sent or stored.

Calculated per serving

Nutrition with the method attached.

Energy (kcal): 284
Protein (g): 28.6
Total carbohydrate (g): 27.4
Fiber (g): 9.0
Available carbohydrate (g): 18.3
Total fat (g): 8.1

4.08 Protein blocks2.04 Carb blocks2.71 Total-fat blocks (÷3)

Original added-fat equivalent (÷1.5): 5.41. This is a separate convention, not an extra fat allowance.

However, separate block counts do not mean this recipe is an exactly balanced Zone meal. The table shows total carbohydrate as well as carbohydrate minus fiber. In addition, we scale nutrients from USDA reference entries and sum them before rounding. These are estimates, not a laboratory analysis.

Source and preparation notes

Source-calculated starting-ingredient estimate, not laboratory analysis or physical kitchen testing. Cooked foods are weighed after cooking as named; raw vegetables, fruit and egg are weighed in their listed starting state. Cooking may change water and nutrient retention; no finished per100g concentration or cooking yield is claimed. Keep all measured oil/sauce with the batch. Total time includes stated chill/rest time, but excludes initial cooking of ingredients already named cooked. Product labels and substitutions require recalculation.

Keep the bigger picture in view.

Finally, these are reference calculations, not a personalized meal prescription. Read how the numbers work, explore the food database, or return to all recipes.

Take this portion into your plan.

Uses the portion factor selected above. All ingredients scale together; this does not correct differences between the three macro block counts.

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