Lean Pulled Pork with Crunchy Slaw

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

Lean Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork with Crunchy Slaw

Enjoy a hearty plate of lean pulled pork harmoniously paired with a refreshing, crunchy slaw. The succulent, slow-cooked pork tenderloin is shredded and gently coated in a tangy, lightly spiced dressing, while the slaw combines crisp cabbage and carrots with a zesty apple cider vinegar and olive oil blend, delivering a satisfying mix of textures and flavors.

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NUTRITION

384kcal
Protein
42.1g
Fat
19g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork Tenderloin

1 cup shredded Green Cabbage

1 medium Carrot

2 tbsp thinly sliced Red Onion

1 tbsp Apple Cider Vinegar

1 tbsp Olive Oil

1 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 300°F.

  • 2

    Season the pork tenderloin with salt and pepper. Place it in a baking dish and cover tightly with foil.

  • 3

    Slow-roast the pork in the oven for about 1.5 to 2 hours until it becomes tender and is easily shredded with a fork.

  • 4

    While the pork is cooking, prepare the crunchy slaw. In a large bowl, combine the shredded cabbage, grated or thinly sliced carrot, and red onion.

  • 5

    In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, and a pinch of salt and pepper.

  • 6

    Once the pork is done, shred it using two forks and gently toss it with part of the slaw dressing to infuse flavor.

  • 7

    Drizzle the remaining dressing over the cabbage mixture and toss until evenly combined.

  • 8

    Serve the pulled pork atop a generous serving of crunchy slaw for a balanced, tangy meal.

Lean Pulled Pork with Crunchy Slaw

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

Lean Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork with Crunchy Slaw

Enjoy a hearty plate of lean pulled pork harmoniously paired with a refreshing, crunchy slaw. The succulent, slow-cooked pork tenderloin is shredded and gently coated in a tangy, lightly spiced dressing, while the slaw combines crisp cabbage and carrots with a zesty apple cider vinegar and olive oil blend, delivering a satisfying mix of textures and flavors.

NUTRITION

384kcal
Protein
42.1g
Fat
19g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork Tenderloin

1 cup shredded Green Cabbage

1 medium Carrot

2 tbsp thinly sliced Red Onion

1 tbsp Apple Cider Vinegar

1 tbsp Olive Oil

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 300°F.

  • 2

    Season the pork tenderloin with salt and pepper. Place it in a baking dish and cover tightly with foil.

  • 3

    Slow-roast the pork in the oven for about 1.5 to 2 hours until it becomes tender and is easily shredded with a fork.

  • 4

    While the pork is cooking, prepare the crunchy slaw. In a large bowl, combine the shredded cabbage, grated or thinly sliced carrot, and red onion.

  • 5

    In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, and a pinch of salt and pepper.

  • 6

    Once the pork is done, shred it using two forks and gently toss it with part of the slaw dressing to infuse flavor.

  • 7

    Drizzle the remaining dressing over the cabbage mixture and toss until evenly combined.

  • 8

    Serve the pulled pork atop a generous serving of crunchy slaw for a balanced, tangy meal.