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

Savor the tangy and smoky flavors of lean pulled pork paired with a refreshing, crunchy slaw. This dish blends tender pork with a homemade BBQ glaze and vibrant, crisp vegetables tossed in a light Greek yogurt dressing for a balanced, delicious meal.

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NUTRITION

319kcal
Protein
33.7g
Fat
8.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup Coleslaw Mix

1 medium Carrot

1/4 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the pork tenderloin with salt and pepper.

  • 2

    Place the pork in a baking dish and roast for about 20-25 minutes, or until the internal temperature reaches 145°F.

  • 3

    In a small saucepan over medium heat, warm the BBQ sauce until it becomes slightly thickened. Brush the sauce over the cooked pork and let it rest for a few minutes before shredding.

  • 4

    Using two forks, shred the pork into bite-sized pieces.

  • 5

    Meanwhile, prepare the crunchy slaw by combining the coleslaw mix and grated carrot in a bowl.

  • 6

    In a separate small bowl, whisk together the nonfat Greek yogurt, olive oil, apple cider vinegar, salt, and pepper to create a light dressing.

  • 7

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

  • 8

    Serve the warm, BBQ pulled pork on top of or alongside the crunchy slaw for a balanced and flavorful meal.

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

Savor the tangy and smoky flavors of lean pulled pork paired with a refreshing, crunchy slaw. This dish blends tender pork with a homemade BBQ glaze and vibrant, crisp vegetables tossed in a light Greek yogurt dressing for a balanced, delicious meal.

NUTRITION

319kcal
Protein
33.7g
Fat
8.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup Coleslaw Mix

1 medium Carrot

1/4 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the pork tenderloin with salt and pepper.

  • 2

    Place the pork in a baking dish and roast for about 20-25 minutes, or until the internal temperature reaches 145°F.

  • 3

    In a small saucepan over medium heat, warm the BBQ sauce until it becomes slightly thickened. Brush the sauce over the cooked pork and let it rest for a few minutes before shredding.

  • 4

    Using two forks, shred the pork into bite-sized pieces.

  • 5

    Meanwhile, prepare the crunchy slaw by combining the coleslaw mix and grated carrot in a bowl.

  • 6

    In a separate small bowl, whisk together the nonfat Greek yogurt, olive oil, apple cider vinegar, salt, and pepper to create a light dressing.

  • 7

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

  • 8

    Serve the warm, BBQ pulled pork on top of or alongside the crunchy slaw for a balanced and flavorful meal.