NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 whole whole wheat bun

2 tbsp no sugar added BBQ sauce

1 cup shredded cabbage

1 tbsp apple cider vinegar

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Rub the spice mixture evenly over the pork tenderloin.

• 3

  Heat the olive oil in a skillet or pressure cooker on high heat and sear the pork on all sides until browned.

• 4

  Add a splash of water or broth, cover, and cook until the pork is tender enough to shred (about 25 minutes in a pressure cooker or 4 hours on low in a slow cooker).

• 5

  While the pork cooks, toss the shredded cabbage with the apple cider vinegar and a pinch of salt to create the slaw.

• 6

  Once the pork is cooked, remove it from the heat and shred it using two forks.

• 7

  Stir the no sugar added BBQ sauce into the shredded pork until well coated.

• 8

  Lightly toast the whole wheat bun.

• 9

  Pile the BBQ pork onto the bottom bun, top with the vinegar slaw, and close with the top bun.