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

Enjoy tender, lean pork infused with tangy BBQ flavor paired with a crunchy, refreshing slaw. The dish features succulent 6 oz pork tenderloin lightly coated in smoky BBQ sauce, served atop a vibrant mix of red cabbage and carrots tossed in a creamy, nonfat Greek yogurt dressing with a hint of olive oil and apple cider vinegar.

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NUTRITION

343kcal
Protein
44.9g
Fat
8.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tbsp BBQ Sauce

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

1/2 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt & Black Pepper to taste

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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 for 20-25 minutes or until the internal temperature reaches 145°F. Let it rest for a few minutes before shredding.

  • 3

    In a small bowl, mix the shredded pork with the BBQ sauce until evenly coated.

  • 4

    In a separate bowl, combine shredded red cabbage and carrots. In another small bowl, whisk together the nonfat Greek yogurt, olive oil, apple cider vinegar, and a pinch of salt and pepper to make the dressing.

  • 5

    Toss the vegetables with the dressing until well combined, creating a crunchy slaw.

  • 6

    Plate a serving of the slaw and top with a generous portion of the 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

Enjoy tender, lean pork infused with tangy BBQ flavor paired with a crunchy, refreshing slaw. The dish features succulent 6 oz pork tenderloin lightly coated in smoky BBQ sauce, served atop a vibrant mix of red cabbage and carrots tossed in a creamy, nonfat Greek yogurt dressing with a hint of olive oil and apple cider vinegar.

NUTRITION

343kcal
Protein
44.9g
Fat
8.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tbsp BBQ Sauce

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

1/2 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Roast the pork tenderloin for 20-25 minutes or until the internal temperature reaches 145°F. Let it rest for a few minutes before shredding.

  • 3

    In a small bowl, mix the shredded pork with the BBQ sauce until evenly coated.

  • 4

    In a separate bowl, combine shredded red cabbage and carrots. In another small bowl, whisk together the nonfat Greek yogurt, olive oil, apple cider vinegar, and a pinch of salt and pepper to make the dressing.

  • 5

    Toss the vegetables with the dressing until well combined, creating a crunchy slaw.

  • 6

    Plate a serving of the slaw and top with a generous portion of the BBQ pulled pork. Serve immediately.