Roasted Spicy Pork with Tangy Pickled Vegetables

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

Roasted Spicy Pork with Tangy Pickled Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Spicy Pork with Tangy Pickled Vegetables

Savor tender, roasted pork seasoned with a spirited blend of spices, paired with a vibrant medley of pickled vegetables that lend a tangy crunch. This dish combines the soothing heat of chili with the brightness of apple cider vinegar, creating an exquisite balance that delights both the eyes and the palate.

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NUTRITION

334kcal
Protein
38.4g
Fat
13.8g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1 medium Carrot

1/2 cup Cucumber slices

1/4 cup Red Onion slices

1 Tbsp Apple Cider Vinegar

1/2 tsp Red Chili Flakes

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim any excess fat from the pork tenderloin. Pat dry with paper towels.

  • 3

    In a small bowl, combine olive oil, red chili flakes, salt, and pepper. Rub this mixture evenly over the pork.

  • 4

    Place the pork on a baking tray lined with parchment paper and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

  • 5

    While the pork is roasting, prepare the pickled vegetables. Peel and julienne the carrot, slice the cucumber, and thinly slice the red onion.

  • 6

    In a separate bowl, toss the vegetables with apple cider vinegar and a pinch of salt. Let them sit for at least 10 minutes to develop the tangy flavor.

  • 7

    Once the pork is done, let it rest for 5 minutes before slicing.

  • 8

    Plate a serving of sliced pork alongside a generous portion of tangy pickled vegetables and enjoy your balanced, flavor-packed meal.

Roasted Spicy Pork with Tangy Pickled Vegetables

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

Roasted Spicy Pork with Tangy Pickled Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Spicy Pork with Tangy Pickled Vegetables

Savor tender, roasted pork seasoned with a spirited blend of spices, paired with a vibrant medley of pickled vegetables that lend a tangy crunch. This dish combines the soothing heat of chili with the brightness of apple cider vinegar, creating an exquisite balance that delights both the eyes and the palate.

NUTRITION

334kcal
Protein
38.4g
Fat
13.8g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1 medium Carrot

1/2 cup Cucumber slices

1/4 cup Red Onion slices

1 Tbsp Apple Cider Vinegar

1/2 tsp Red Chili Flakes

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim any excess fat from the pork tenderloin. Pat dry with paper towels.

  • 3

    In a small bowl, combine olive oil, red chili flakes, salt, and pepper. Rub this mixture evenly over the pork.

  • 4

    Place the pork on a baking tray lined with parchment paper and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

  • 5

    While the pork is roasting, prepare the pickled vegetables. Peel and julienne the carrot, slice the cucumber, and thinly slice the red onion.

  • 6

    In a separate bowl, toss the vegetables with apple cider vinegar and a pinch of salt. Let them sit for at least 10 minutes to develop the tangy flavor.

  • 7

    Once the pork is done, let it rest for 5 minutes before slicing.

  • 8

    Plate a serving of sliced pork alongside a generous portion of tangy pickled vegetables and enjoy your balanced, flavor-packed meal.