NUTRITION

SERVINGS

INGREDIENTS

5 ounces Pork Tenderloin

2 tablespoons BBQ Sauce

1.5 cups Green Cabbage, shredded

0.33 cup shredded Carrot

2 tablespoons Plain Nonfat Greek Yogurt

3 slices Red Onion

1 teaspoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

Salt and Pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium-high heat and lightly season the pork tenderloin with salt and pepper.

• 2

  Sear the pork on all sides until browned, then reduce heat and cover, cooking until the pork reaches an internal temperature of 145°F, about 10-12 minutes.

• 3

  Remove the pork from the skillet and allow it to cool slightly before shredding it into bite-sized pieces using two forks.

• 4

  In a small saucepan, warm the BBQ sauce over low heat and then mix it with the shredded pork to evenly coat the meat.

• 5

  In a large bowl, combine the shredded green cabbage, shredded carrot, and red onion. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper.

• 6

  Pour the dressing over the slaw and toss well until evenly mixed.

• 7

  Plate a portion of the BBQ pulled pork alongside a generous serving of the crunchy slaw, and serve immediately.