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 rich flavors of tender, lean pulled pork brushed with a tangy BBQ glaze, served atop a vibrant, crunchy slaw of cabbage and carrot dressed lightly in apple cider vinegar and olive oil. This wholesome dish offers layers of texture and refreshing zest, perfect for a satisfying lunch or dinner.

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NUTRITION

332kcal
Protein
34.7g
Fat
9.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup shredded Red Cabbage

1/2 medium Carrot, shredded

1 tbsp Apple Cider Vinegar

1 tsp Olive Oil

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the pork tenderloin with salt and pepper. Roast it in the oven for 20-25 minutes or until the internal temperature reaches 145°F. Allow it to rest before shredding.

  • 3

    While the pork is cooking, prepare the slaw. In a bowl, combine shredded red cabbage and shredded carrot.

  • 4

    In a small mixing bowl, whisk together apple cider vinegar, olive oil, a pinch of salt, and black pepper. Pour the dressing over the slaw and toss to combine.

  • 5

    Shred the rested pork using two forks and mix it with the BBQ sauce until evenly coated.

  • 6

    Plate a serving of the crunchy slaw and top it with the warm BBQ pulled pork. Serve 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 the rich flavors of tender, lean pulled pork brushed with a tangy BBQ glaze, served atop a vibrant, crunchy slaw of cabbage and carrot dressed lightly in apple cider vinegar and olive oil. This wholesome dish offers layers of texture and refreshing zest, perfect for a satisfying lunch or dinner.

NUTRITION

332kcal
Protein
34.7g
Fat
9.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup shredded Red Cabbage

1/2 medium Carrot, shredded

1 tbsp Apple Cider Vinegar

1 tsp Olive Oil

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the pork tenderloin with salt and pepper. Roast it in the oven for 20-25 minutes or until the internal temperature reaches 145°F. Allow it to rest before shredding.

  • 3

    While the pork is cooking, prepare the slaw. In a bowl, combine shredded red cabbage and shredded carrot.

  • 4

    In a small mixing bowl, whisk together apple cider vinegar, olive oil, a pinch of salt, and black pepper. Pour the dressing over the slaw and toss to combine.

  • 5

    Shred the rested pork using two forks and mix it with the BBQ sauce until evenly coated.

  • 6

    Plate a serving of the crunchy slaw and top it with the warm BBQ pulled pork. Serve immediately.