YOUR SOLIN GENERATED RECIPE
Citrus-Garlic Pulled Pork with Fresh Slaw
Enjoy tender, citrus-infused pulled pork paired with a crunchy, tangy fresh slaw. This vibrant dish balances savory pork marinated in fresh citrus and garlic with a crisp cabbage and carrot slaw dressed in a light Greek yogurt and olive oil vinaigrette, creating a refreshing yet satisfying meal.
INGREDIENTS
8 ounces Pork Tenderloin
1 tablespoon Fresh Orange Juice
1 teaspoon Fresh Lemon Juice
1 clove Garlic, minced
1 cup shredded Green Cabbage
1/2 cup shredded Carrots
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Cumin
Salt & Pepper to taste
PREPARATION
Begin by trimming any excess fat from the pork tenderloin. In a bowl, combine the fresh orange juice, lemon juice, minced garlic, cumin, salt, and pepper to create a bright, citrus-garlic marinade.
Place the pork in the marinade, ensuring it is well coated. Allow it to marinate in the refrigerator for at least 1 hour to let the flavors infuse.
Preheat your oven to 300°F. Place the marinated pork in an oven-safe dish, cover it with foil, and slow-roast for about 2 to 2.5 hours until it is tender enough to be easily pulled apart.
Once cooked, remove the pork from the oven and use two forks to shred the meat into bite-sized pieces.
While the pork is resting, prepare the fresh slaw. In a large bowl, combine the shredded green cabbage and carrots. In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, and a pinch of salt and pepper.
Pour the dressing over the slaw and toss until the vegetables are evenly coated.
Plate a serving by layering a portion of pulled pork with a generous helping of fresh slaw. Drizzle any remaining citrusy juices from the pork over the top for an extra burst of flavor.
Serve immediately and enjoy this light yet flavorful dish.