Pork Tenderloin with Apple Slaw



6 Servings

4 egglife Italian style egg white wraps

6 oz. leftover pork tenderloin, cut into thin strips

¼ cup water or broth

2 tsp Worcestershire sauce (for gluten-free, ensure a gluten-free brand such as Lea & Perrin’s or French’s)

1 tsp tomato paste

1 tsp ground cumin

Salt to taste



2 cups shredded green cabbage

1 cup shredded carrot

1 sweet tart apple (like honeycrisp), cut into thin matchstick strips (julienned) OR to make keto-friendlier, replace the apple with ¼ of a small/medium jicama, peeled and cut into thin matchstick strips


Dressing for slaw

2 tbsp mayonnaise (for Paleo, use an avocado oil-based mayo, like Primal Kitchen)

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp honey

1 tbsp fresh lemon juice

Fresh ground pepper to taste. 

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