Crispy Citrus-Garlic Pulled Pork Bowl

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

Crispy Citrus-Garlic Pulled Pork Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Citrus-Garlic Pulled Pork Bowl

Enjoy a vibrant bowl featuring tender, citrus-marinated pulled pork accented by aromatic garlic and a crisp bed of shredded cabbage and quinoa. The dish bursts with bright citrus notes and a hint of garlic, finished with a drizzle of extra virgin olive oil and a sprinkle of fresh cilantro to elevate the flavors.

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NUTRITION

373kcal
Protein
37.6g
Fat
12.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

2 tbsp Fresh Orange Juice

1 clove Minced Garlic

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Cilantro, chopped

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PREPARATION

  • 1

    Slice the pork tenderloin into thin strips and season with salt and pepper.

  • 2

    In a bowl, combine the orange juice and minced garlic. Toss the pork strips in this citrus-garlic marinade and let sit for 15 minutes.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Sear the marinated pork strips until they are nicely browned and slightly crispy on the edges, about 5-7 minutes. Remove from heat and use two forks to lightly pull apart the pork into shreds.

  • 4

    Arrange the shredded cabbage as a base in your bowl. Layer on the cooked quinoa and top with the crispy pulled pork.

  • 5

    Garnish the bowl with freshly chopped cilantro. Serve immediately and enjoy a refreshing, protein-packed meal.

Crispy Citrus-Garlic Pulled Pork Bowl

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

Crispy Citrus-Garlic Pulled Pork Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Citrus-Garlic Pulled Pork Bowl

Enjoy a vibrant bowl featuring tender, citrus-marinated pulled pork accented by aromatic garlic and a crisp bed of shredded cabbage and quinoa. The dish bursts with bright citrus notes and a hint of garlic, finished with a drizzle of extra virgin olive oil and a sprinkle of fresh cilantro to elevate the flavors.

NUTRITION

373kcal
Protein
37.6g
Fat
12.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

2 tbsp Fresh Orange Juice

1 clove Minced Garlic

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Cilantro, chopped

PREPARATION

  • 1

    Slice the pork tenderloin into thin strips and season with salt and pepper.

  • 2

    In a bowl, combine the orange juice and minced garlic. Toss the pork strips in this citrus-garlic marinade and let sit for 15 minutes.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Sear the marinated pork strips until they are nicely browned and slightly crispy on the edges, about 5-7 minutes. Remove from heat and use two forks to lightly pull apart the pork into shreds.

  • 4

    Arrange the shredded cabbage as a base in your bowl. Layer on the cooked quinoa and top with the crispy pulled pork.

  • 5

    Garnish the bowl with freshly chopped cilantro. Serve immediately and enjoy a refreshing, protein-packed meal.