YOUR SOLIN GENERATED RECIPE
Tender Pulled Pork with Fresh Cabbage Slaw
Enjoy a vibrant plate of tender pulled pork paired with a crisp and refreshing cabbage slaw. The lean pork tenderloin is slow-cooked and then shredded, mingling beautifully with shredded cabbage, carrots, red onion, and a zesty dressing enhanced by apple cider vinegar, a touch of Dijon mustard, and finished with a drizzle of olive oil alongside creamy avocado. This balanced dish brings together savory, tangy, and subtly sweet flavors, perfect for a satisfying meal.
INGREDIENTS
6 ounces Pork Tenderloin
1.5 cups shredded Green Cabbage
1 medium Carrot
1/4 small Red Onion
1 tablespoon Apple Cider Vinegar
1 teaspoon Dijon Mustard
1/4 portion Avocado
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a skillet over medium heat and lightly season the pork tenderloin with salt and pepper.
Sear the pork on all sides until browned, then cover and reduce heat to low. Simmer with a splash of water or broth for about 20-25 minutes until the pork is tender enough to be shredded.
Once cooked, use two forks to pull the pork apart into shreds.
In a large bowl, combine shredded green cabbage, shredded carrot, and thinly sliced red onion.
In a small bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the slaw and toss until the vegetables are evenly coated.
Plate a serving of the warm pulled pork alongside a generous portion of the fresh cabbage slaw.
Top the slaw with small slices of avocado for a creamy finish. Serve immediately.