YOUR SOLIN GENERATED RECIPE
Tender Pulled Pork Sweet Potato Sliders with Creamy Slaw
Savor the delightful fusion of tender shredded pork nestled between sweet, oven-roasted sweet potato rounds, topped with a refreshing and creamy cabbage slaw. This innovative slider brings a touch of gourmet comfort with a bright twist that's perfect for a balanced meal any time of day.
INGREDIENTS
7 oz Pork Tenderloin (cooked and shredded)
1 medium Sweet Potato (sliced into rounds)
1 cup shredded Green Cabbage
2 tbsp Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F.
Prepare the pork tenderloin by seasoning it lightly with salt, pepper, and your favorite spices; roast until cooked through, then shred using two forks.
Slice the medium sweet potato into 1/4-inch thick rounds. Place them on a baking tray lined with parchment paper, drizzle lightly with a little olive oil (optional), and roast for about 20-25 minutes until tender and slightly crispy on the edges.
In a small bowl, combine the shredded green cabbage with the nonfat Greek yogurt. Mix well to create a creamy slaw, adding a pinch of salt and pepper to taste.
To assemble the slider, use two roasted sweet potato rounds as the ‘buns’. Spread a layer of the creamy slaw on one slice, pile on a generous serving of shredded pork, then top with the remaining cabbage slaw and cover with the second sweet potato round.
Serve immediately while warm, enjoying the balance of savory pork, naturally sweet potato, and refreshing, tangy slaw.