Name: Lean BBQ Pulled Pork with Crunchy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Pork Tenderloin; 2 tablespoons BBQ Sauce; 1 cup shredded Red Cabbage; 1/2 medium Carrot, shredded; 1/4 cup Plain Non-Fat Greek Yogurt; 1 teaspoon Apple Cider Vinegar; 1 teaspoon Olive Oil; Salt, Pepper, and Smoked Paprika to taste

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

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork with Crunchy Slaw

Savor the tangy, smoky flavors of lean pulled pork, slow-cooked to perfection and tossed in a light BBQ glaze. Paired with a refreshing, crunchy slaw featuring crisp red cabbage and sweet carrot dressed in a creamy Greek yogurt vinaigrette, this dish is both satisfying and clean—a perfect balance of savory and zest.

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NUTRITION

Protein

34.8g

Fat

11.5g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Pork Tenderloin

2 tablespoons BBQ Sauce

1 cup shredded Red Cabbage

1/2 medium Carrot, shredded

1/4 cup Plain Non-Fat Greek Yogurt

1 teaspoon Apple Cider Vinegar

1 teaspoon Olive Oil

Salt, Pepper, and Smoked Paprika to taste

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PREPARATION

1
Preheat your oven to 325°F.
2
Season the pork tenderloin generously with salt, pepper, and smoked paprika. Place it in an oven-safe dish.
3
Cover the dish with foil and slow-roast the pork for about 1.5 to 2 hours until it is tender and easily shreddable.
4
Once cooked, let the pork rest for a few minutes before shredding it using two forks. Mix in the BBQ sauce until well coated.
5
In a mixing bowl, combine the shredded red cabbage and carrot.
6
For the slaw dressing, whisk together the plain Greek yogurt, apple cider vinegar, olive oil, and a pinch of salt and pepper.
7
Toss the cabbage and carrot with the dressing until evenly coated.
8
Serve the shredded BBQ pork atop a generous serving of crunchy slaw. Enjoy your balanced, flavorful meal!