Name: Seared Pork Tenderloin with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Pork Tenderloin; 1.5 cups Shredded Green Cabbage; 0.5 cup Shredded Red Cabbage; 0.25 cup Grated Carrots; 1 tablespoon Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Honey; 0.5 teaspoon Garlic Powder

Seared Pork Tenderloin with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Seared Pork Tenderloin with Crunchy Cabbage Slaw

Pan-seared pork tenderloin medallions seasoned with garlic and herbs, served over a zesty vinegar-based cabbage slaw with a satisfyingly crisp crunch.

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NUTRITION

Protein

40.7g

Fat

18.6g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Pork Tenderloin

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Grated Carrots

1 tablespoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

0.5 teaspoon Garlic Powder

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PREPARATION

1
Slice the pork tenderloin into 1-inch thick medallions and season both sides with garlic powder, salt, and black pepper.
2
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, and honey until the dressing is emulsified.
3
Add the shredded green cabbage, red cabbage, and grated carrots to the bowl and toss thoroughly to coat the vegetables in the dressing.
4
Heat a large non-stick skillet over medium-high heat and lightly coat with cooking spray if needed.
5
Place the pork medallions in the hot skillet and sear for 3 to 4 minutes per side, or until they reach an internal temperature of 145°F and have a golden-brown crust.
6
Transfer the pork medallions to a plate and let them rest for 2 minutes.
7
Serve the warm seared pork over a generous bed of the crunchy cabbage slaw.