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 the balanced mix of tender, lean pork infused with a smoky BBQ glaze, paired with a refreshing, crunchy slaw featuring crisp cabbage and carrots lightly tossed in a tangy Greek yogurt dressing. This dish delivers a delightful interplay of textures and flavors perfect for any meal.

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NUTRITION

340kcal
Protein
42.5g
Fat
8.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1/4 cup Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet or grill pan over medium-high heat. Season the pork tenderloin with salt and pepper.

  • 2

    Cook the pork tenderloin for about 6-7 minutes per side or until fully cooked and slightly charred on the edges. Let the pork rest for a few minutes, then shred it using two forks.

  • 3

    In a small saucepan, heat the BBQ sauce gently and toss the shredded pork in the warm sauce until evenly coated.

  • 4

    In a mixing bowl, combine the shredded cabbage and carrots.

  • 5

    In a separate small bowl, whisk together the nonfat Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper to create a light, tangy dressing.

  • 6

    Pour the dressing over the slaw mix and toss well to combine.

  • 7

    Serve the BBQ pulled pork over the crunchy slaw for a satisfying balance of savory and tangy flavors.

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 the balanced mix of tender, lean pork infused with a smoky BBQ glaze, paired with a refreshing, crunchy slaw featuring crisp cabbage and carrots lightly tossed in a tangy Greek yogurt dressing. This dish delivers a delightful interplay of textures and flavors perfect for any meal.

NUTRITION

340kcal
Protein
42.5g
Fat
8.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1/4 cup Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet or grill pan over medium-high heat. Season the pork tenderloin with salt and pepper.

  • 2

    Cook the pork tenderloin for about 6-7 minutes per side or until fully cooked and slightly charred on the edges. Let the pork rest for a few minutes, then shred it using two forks.

  • 3

    In a small saucepan, heat the BBQ sauce gently and toss the shredded pork in the warm sauce until evenly coated.

  • 4

    In a mixing bowl, combine the shredded cabbage and carrots.

  • 5

    In a separate small bowl, whisk together the nonfat Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper to create a light, tangy dressing.

  • 6

    Pour the dressing over the slaw mix and toss well to combine.

  • 7

    Serve the BBQ pulled pork over the crunchy slaw for a satisfying balance of savory and tangy flavors.