Lean BBQ Pulled Pork with Crispy Slaw

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

Lean BBQ Pulled Pork with Crispy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork with Crispy Slaw

Enjoy a hearty, flavorful plate of lean pulled pork bathed in a smoky BBQ sauce atop a vibrant, crunchy slaw. The tender pork pairs perfectly with the refreshing blend of cabbage and carrot, all lifted by a tangy Greek yogurt dressing and a hint of olive oil.

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NUTRITION

331kcal
Protein
43.3g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup Green Cabbage

1/4 cup julienned Carrot

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the pork tenderloin with salt and pepper. Optionally, you can add your favorite dry BBQ rub if desired.

  • 3

    Place the tenderloin in a baking dish and roast for about 25-30 minutes or until the internal temperature reaches 145°F. Once cooked, let it rest for 5 minutes.

  • 4

    While the pork is resting, shred the meat using two forks.

  • 5

    In a small saucepan, warm the BBQ sauce slightly and mix with the shredded pork, ensuring it’s evenly coated.

  • 6

    Prepare the slaw by combining green cabbage and julienned carrot in a bowl.

  • 7

    In a separate small bowl, whisk together the nonfat Greek yogurt, olive oil, and apple cider vinegar. Drizzle this dressing over the slaw and toss gently.

  • 8

    Plate the BBQ pulled pork over a bed of crispy slaw and serve immediately.

Lean BBQ Pulled Pork with Crispy Slaw

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

Lean BBQ Pulled Pork with Crispy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork with Crispy Slaw

Enjoy a hearty, flavorful plate of lean pulled pork bathed in a smoky BBQ sauce atop a vibrant, crunchy slaw. The tender pork pairs perfectly with the refreshing blend of cabbage and carrot, all lifted by a tangy Greek yogurt dressing and a hint of olive oil.

NUTRITION

331kcal
Protein
43.3g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup Green Cabbage

1/4 cup julienned Carrot

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the pork tenderloin with salt and pepper. Optionally, you can add your favorite dry BBQ rub if desired.

  • 3

    Place the tenderloin in a baking dish and roast for about 25-30 minutes or until the internal temperature reaches 145°F. Once cooked, let it rest for 5 minutes.

  • 4

    While the pork is resting, shred the meat using two forks.

  • 5

    In a small saucepan, warm the BBQ sauce slightly and mix with the shredded pork, ensuring it’s evenly coated.

  • 6

    Prepare the slaw by combining green cabbage and julienned carrot in a bowl.

  • 7

    In a separate small bowl, whisk together the nonfat Greek yogurt, olive oil, and apple cider vinegar. Drizzle this dressing over the slaw and toss gently.

  • 8

    Plate the BBQ pulled pork over a bed of crispy slaw and serve immediately.