Lean BBQ Pulled Pork with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork with Crunchy Slaw

Enjoy a savory pulled pork dish made with lean pork tenderloin, smothered in a tangy BBQ sauce, paired with a refreshing crunchy slaw of cabbage and carrot dressed in a light apple cider vinaigrette. The contrasting textures and flavors create a balanced meal that's both satisfying and wholesome.

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NUTRITION

340kcal
Protein
34.6g
Fat
12g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup shredded Red Cabbage

1 medium Carrot, shredded

1 tbsp Apple Cider Vinegar

0.5 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the pork tenderloin with salt and pepper. Sear on all sides until well browned.

  • 3

    Reduce heat, cover, and simmer until pork is fully cooked (internal temperature should reach 145°F), about 12-15 minutes depending on thickness.

  • 4

    Remove pork from heat and let it rest for a few minutes before using two forks to shred it into bite-size pieces.

  • 5

    Mix the shredded pork with the BBQ sauce in a bowl until evenly coated.

  • 6

    In a separate bowl, combine shredded red cabbage and carrot. Drizzle with apple cider vinegar and olive oil, and toss to coat evenly. Adjust seasoning with salt and pepper as needed.

  • 7

    To serve, pile a portion of the crunchy slaw on a plate and top with a generous serving of the lean BBQ pulled pork.

Lean BBQ Pulled Pork with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork with Crunchy Slaw

Enjoy a savory pulled pork dish made with lean pork tenderloin, smothered in a tangy BBQ sauce, paired with a refreshing crunchy slaw of cabbage and carrot dressed in a light apple cider vinaigrette. The contrasting textures and flavors create a balanced meal that's both satisfying and wholesome.

NUTRITION

340kcal
Protein
34.6g
Fat
12g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup shredded Red Cabbage

1 medium Carrot, shredded

1 tbsp Apple Cider Vinegar

0.5 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the pork tenderloin with salt and pepper. Sear on all sides until well browned.

  • 3

    Reduce heat, cover, and simmer until pork is fully cooked (internal temperature should reach 145°F), about 12-15 minutes depending on thickness.

  • 4

    Remove pork from heat and let it rest for a few minutes before using two forks to shred it into bite-size pieces.

  • 5

    Mix the shredded pork with the BBQ sauce in a bowl until evenly coated.

  • 6

    In a separate bowl, combine shredded red cabbage and carrot. Drizzle with apple cider vinegar and olive oil, and toss to coat evenly. Adjust seasoning with salt and pepper as needed.

  • 7

    To serve, pile a portion of the crunchy slaw on a plate and top with a generous serving of the lean BBQ pulled pork.