YOUR SOLIN GENERATED RECIPE
Citrus-Garlic Pulled Pork with Fresh Slaw
Enjoy a vibrant twist on traditional pulled pork with this citrus-garlic creation, paired with a crisp and refreshing fresh slaw. The lean pork tenderloin is marinated in a zesty blend of orange and lemon with garlic, then slow-cooked until tender and pulled. The accompanying slaw of crunchy cabbage, carrot, and red onion dressed lightly in olive oil adds the perfect tangy and refreshing balance, making it a delightful dinner option.
INGREDIENTS
6 oz Pork Tenderloin
1/2 medium Orange
1 tbsp Lemon Juice
2 cloves Garlic
1 cup Shredded Green Cabbage
1/2 medium Carrot
1/4 small Red Onion
1 tsp Extra Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
Begin by trimming any excess fat from the pork tenderloin. Combine the pork with freshly squeezed lemon juice, orange juice (from the 1/2 orange), grated orange zest if desired, minced garlic, salt, and pepper in a bowl. Allow it to marinate in the refrigerator for at least 1 hour to absorb the citrus and garlic flavors.
Preheat your oven to 300°F. Place the marinated pork in a covered baking dish, and cook slowly for 2-2.5 hours until the pork is tender enough to be easily pulled apart with a fork.
While the pork is cooking, prepare the fresh slaw. In a large bowl, combine shredded green cabbage, julienned carrot, and thinly sliced red onion. Drizzle with a teaspoon of extra virgin olive oil, and season lightly with salt and pepper. Toss to mix well.
Once the pork is cooked, transfer it to a cutting board and use two forks to pull the meat apart into shreds.
Plate a portion of the pulled pork alongside a generous serving of the fresh slaw. Optionally, drizzle any remaining citrus-garlic juices from the pork over the top for an extra burst of flavor.
Serve warm and enjoy this balanced, zesty dish perfect for dinner.