Lean BBQ Pulled Pork with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork with Crunchy Slaw

Savor a thoughtful twist on pulled pork featuring lean pork tenderloin enveloped in a tangy, low-sugar BBQ sauce, paired with a vibrant, crunchy slaw drizzled with light Greek yogurt. This dish is artfully assembled on a whole wheat bun for a satisfying bite loaded with textures and flavors.

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NUTRITION

442kcal
Protein
39.3g
Fat
6g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Tenderloin

2 tbsp Low-Sugar BBQ Sauce

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Low-Fat Greek Yogurt

1 tbsp Roasted Chickpeas

1 Whole Wheat Bun

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the pork tenderloin lightly with salt and pepper.

  • 2

    Roast the pork tenderloin until it reaches an internal temperature of 145°F, roughly 20-25 minutes depending on thickness.

  • 3

    Remove the pork from the oven and let it rest for 5 minutes, then use fork to shred the meat.

  • 4

    In a small saucepan, combine the shredded pork with the BBQ sauce and gently warm over low heat to allow flavors to meld.

  • 5

    In a bowl, mix the shredded cabbage and carrot. In a separate small bowl, stir together the low-fat Greek yogurt with a squeeze of lemon, salt, and pepper; then toss the mixture with the slaw.

  • 6

    Sprinkle the roasted chickpeas over the slaw for an added crunch.

  • 7

    To serve, layer the BBQ pulled pork onto the bottom half of the whole wheat bun, top with the crunchy slaw, and cap with the bun top. Enjoy immediately!

Lean BBQ Pulled Pork with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork with Crunchy Slaw

Savor a thoughtful twist on pulled pork featuring lean pork tenderloin enveloped in a tangy, low-sugar BBQ sauce, paired with a vibrant, crunchy slaw drizzled with light Greek yogurt. This dish is artfully assembled on a whole wheat bun for a satisfying bite loaded with textures and flavors.

NUTRITION

442kcal
Protein
39.3g
Fat
6g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Tenderloin

2 tbsp Low-Sugar BBQ Sauce

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Low-Fat Greek Yogurt

1 tbsp Roasted Chickpeas

1 Whole Wheat Bun

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the pork tenderloin lightly with salt and pepper.

  • 2

    Roast the pork tenderloin until it reaches an internal temperature of 145°F, roughly 20-25 minutes depending on thickness.

  • 3

    Remove the pork from the oven and let it rest for 5 minutes, then use fork to shred the meat.

  • 4

    In a small saucepan, combine the shredded pork with the BBQ sauce and gently warm over low heat to allow flavors to meld.

  • 5

    In a bowl, mix the shredded cabbage and carrot. In a separate small bowl, stir together the low-fat Greek yogurt with a squeeze of lemon, salt, and pepper; then toss the mixture with the slaw.

  • 6

    Sprinkle the roasted chickpeas over the slaw for an added crunch.

  • 7

    To serve, layer the BBQ pulled pork onto the bottom half of the whole wheat bun, top with the crunchy slaw, and cap with the bun top. Enjoy immediately!