NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork Tenderloin

2 tbsp Fresh Orange Juice

1 tbsp Fresh Lemon Juice

2 cloves Garlic, minced

1 tsp Olive Oil

1 cup Shredded Cabbage

1 medium Shredded Carrot

1/4 Red Onion, thinly sliced

1 tbsp Fresh Lime Juice

1 tsp Honey

Salt and Pepper to taste

PREPARATION

• 1

  In a bowl, whisk together the orange juice, lemon juice, minced garlic, olive oil, salt, and pepper to create a vibrant citrus-garlic marinade.

• 2

  Place the pork tenderloin in a resealable bag or shallow dish, and pour the marinade over it. Ensure the meat is well-coated. Refrigerate for at least 1-2 hours to allow the flavors to infuse.

• 3

  Preheat your oven to 325°F. Transfer the marinated pork to a baking dish, cover with foil, and slow-roast for about 2 hours until the meat is tender and easily shredded.

• 4

  Once cooked, remove the pork from the oven and let it rest for a few minutes before using two forks to pull the meat apart.

• 5

  In the meantime, combine shredded cabbage, shredded carrot, and thinly sliced red onion in a large bowl. In a small container, mix fresh lime juice with honey and a pinch of salt and pepper to make a tangy dressing.

• 6

  Drizzle the dressing over the slaw and toss until evenly coated.

• 7

  Serve the warm pulled pork topped with a generous serving of fresh slaw for a balanced, flavorful meal.