YOUR SOLIN GENERATED RECIPE
Lean Pulled Pork Sliders with Tangy Slaw
Enjoy deliciously tender pulled pork nestled in whole wheat slider buns, topped with a refreshing, tangy slaw made with crisp cabbage, shredded carrot, and a creamy low-fat Greek yogurt dressing accented with apple cider vinegar and Dijon mustard. This balanced meal delivers a satisfying mix of lean protein and crunchy, tangy freshness perfect for a healthy lunch or dinner.
INGREDIENTS
6 oz Lean Pork Tenderloin, pulled
2 Whole Wheat Slider Buns
1 cup Shredded Green Cabbage
1 medium Shredded Carrot
2 tbsp Low-Fat Greek Yogurt
1 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
Salt & Pepper, to taste
PREPARATION
Preheat a skillet over medium heat and add the lean pork tenderloin. Season with salt and pepper, and cook until the meat is fully cooked and slightly charred on the edges.
Remove the pork from the skillet and use two forks to shred the meat until it is pulled apart.
In a bowl, combine the shredded cabbage and carrot. In a small separate bowl, mix together the low-fat Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the shredded vegetables and toss to coat evenly, creating a tangy slaw.
To assemble the sliders, layer a portion of the pulled pork onto the bottom half of each whole wheat slider bun, then top with a generous serving of tangy slaw.
Finish with the top bun and serve immediately while warm.