Lean Slow Cooked BBQ Pulled Pork with Roasted Sweet Potato Wedges and Creamy Coleslaw

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

Lean Slow Cooked BBQ Pulled Pork with Roasted Sweet Potato Wedges and Creamy Coleslaw

YOUR SOLIN GENERATED RECIPE

Lean Slow Cooked BBQ Pulled Pork with Roasted Sweet Potato Wedges and Creamy Coleslaw

Savor a comforting dish featuring tender, slow-cooked lean pork tenderloin bathed in a smoky, low-sugar BBQ sauce alongside crisp roasted sweet potato wedges and a refreshing, creamy coleslaw dressed in nonfat Greek yogurt. This well-balanced plate harmonizes savory, tangy, and sweet flavors while keeping the macros in check.

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NUTRITION

396kcal
Protein
40.9g
Fat
4.1g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

2 tbsp Low-Sugar BBQ Sauce

1 medium Sweet Potato

1 cup Shredded Cabbage

1/3 cup Nonfat Greek Yogurt

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the pork tenderloin with garlic powder, smoked paprika, salt, and pepper.

  • 2

    Place the seasoned pork in a slow cooker and drizzle with the low-sugar BBQ sauce. Cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork.

  • 3

    Preheat the oven to 400°F. Cut the sweet potato into wedges, toss lightly with a small drizzle of oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender and slightly crispy at the edges.

  • 4

    In a bowl, combine shredded cabbage with nonfat Greek yogurt, a pinch of salt, and pepper to create a creamy coleslaw. Mix well.

  • 5

    Once the pork is done, shred it with two forks and mix in any remaining BBQ sauce from the slow cooker.

  • 6

    Assemble your plate by layering a serving of pulled pork alongside roasted sweet potato wedges and a generous portion of the creamy coleslaw.

  • 7

    Enjoy this balanced and flavorsome meal that perfectly aligns with your nutritional goals.

Lean Slow Cooked BBQ Pulled Pork with Roasted Sweet Potato Wedges and Creamy Coleslaw

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

Lean Slow Cooked BBQ Pulled Pork with Roasted Sweet Potato Wedges and Creamy Coleslaw

YOUR SOLIN GENERATED RECIPE

Lean Slow Cooked BBQ Pulled Pork with Roasted Sweet Potato Wedges and Creamy Coleslaw

Savor a comforting dish featuring tender, slow-cooked lean pork tenderloin bathed in a smoky, low-sugar BBQ sauce alongside crisp roasted sweet potato wedges and a refreshing, creamy coleslaw dressed in nonfat Greek yogurt. This well-balanced plate harmonizes savory, tangy, and sweet flavors while keeping the macros in check.

NUTRITION

396kcal
Protein
40.9g
Fat
4.1g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

2 tbsp Low-Sugar BBQ Sauce

1 medium Sweet Potato

1 cup Shredded Cabbage

1/3 cup Nonfat Greek Yogurt

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Season the pork tenderloin with garlic powder, smoked paprika, salt, and pepper.

  • 2

    Place the seasoned pork in a slow cooker and drizzle with the low-sugar BBQ sauce. Cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork.

  • 3

    Preheat the oven to 400°F. Cut the sweet potato into wedges, toss lightly with a small drizzle of oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender and slightly crispy at the edges.

  • 4

    In a bowl, combine shredded cabbage with nonfat Greek yogurt, a pinch of salt, and pepper to create a creamy coleslaw. Mix well.

  • 5

    Once the pork is done, shred it with two forks and mix in any remaining BBQ sauce from the slow cooker.

  • 6

    Assemble your plate by layering a serving of pulled pork alongside roasted sweet potato wedges and a generous portion of the creamy coleslaw.

  • 7

    Enjoy this balanced and flavorsome meal that perfectly aligns with your nutritional goals.