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

Savor a vibrant bowl featuring tender, citrus-garlic marinated pulled pork atop a crisp bed of red cabbage and carrots, accented with a zing of fresh orange juice and a side of fluffy quinoa. Every bite delivers a burst of bright, savory flavors and satisfying texture, perfect for a balanced meal at any time of day.

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NUTRITION

386kcal
Protein
41.8g
Fat
14g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tsp Olive Oil

2 cloves Garlic

1/2 medium Orange (juiced)

1 cup shredded Red Cabbage

1/4 cup shredded Carrot

1/3 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 375°F. Rub the pork tenderloin with olive oil, minced garlic, and the juice from half an orange. Season lightly with salt and pepper.

  • 2

    Place the pork in a baking dish and roast for 25-30 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let rest for 5 minutes.

  • 3

    While the pork is resting, prepare the slaw by combining shredded red cabbage and carrots in a bowl. Drizzle a tiny bit of extra orange juice (if desired) to brighten the flavors.

  • 4

    Using two forks, shred the pork into bite-sized pieces, allowing the citrus-garlic notes to infuse throughout.

  • 5

    Prepare the bowl by layering the shredded pork over a base of cooked quinoa. Top with the fresh vegetable slaw.

  • 6

    Garnish with a final squeeze of orange juice or a light drizzle of olive oil, and serve immediately.

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

Savor a vibrant bowl featuring tender, citrus-garlic marinated pulled pork atop a crisp bed of red cabbage and carrots, accented with a zing of fresh orange juice and a side of fluffy quinoa. Every bite delivers a burst of bright, savory flavors and satisfying texture, perfect for a balanced meal at any time of day.

NUTRITION

386kcal
Protein
41.8g
Fat
14g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tsp Olive Oil

2 cloves Garlic

1/2 medium Orange (juiced)

1 cup shredded Red Cabbage

1/4 cup shredded Carrot

1/3 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 375°F. Rub the pork tenderloin with olive oil, minced garlic, and the juice from half an orange. Season lightly with salt and pepper.

  • 2

    Place the pork in a baking dish and roast for 25-30 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let rest for 5 minutes.

  • 3

    While the pork is resting, prepare the slaw by combining shredded red cabbage and carrots in a bowl. Drizzle a tiny bit of extra orange juice (if desired) to brighten the flavors.

  • 4

    Using two forks, shred the pork into bite-sized pieces, allowing the citrus-garlic notes to infuse throughout.

  • 5

    Prepare the bowl by layering the shredded pork over a base of cooked quinoa. Top with the fresh vegetable slaw.

  • 6

    Garnish with a final squeeze of orange juice or a light drizzle of olive oil, and serve immediately.