It’s kind of like a sandwich and a salad combined. My dream. Crusty bread, tender sliced pork tenderloin (a favorite in my house for sure) and crunchy, creamy, kale slaw. I love this shaved pork sandwich. It’s definitely become a family favorite at our house. 

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What You’ll Need For the Slaw:

  • Hummus
  • Dairy-free Forager sour cream/plain yogurt
  • Dijon mustard
  • Lemon juice, or balsamic vinegar
  • Kale, FINELY chopped
  • Shredded purple cabbage 
  • Green onions, chopped small
  • Salt and pepper to taste

What You’ll Need For the Sandwich:

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How to Make a Shaved Pork Baguette with Kale Slaw:

In a large bowl, whisk together the hummus, sour cream/yogurt, Dijon mustard, and lemon juice. I love it with lemon or with a lemon-infused vinegar for added sweetness. Baker and Olive have the BEST infused bottles of vinegar! I used them in EVERYTHING. (I think you can use my code Lillieeats to save 15% at Baker and Olive. That’s not an affiliate link, I just love them.)

For a dairy-free “yogurt”, I love the Forager dairy-free sour cream. It’s just nice and mild and versatile. But, if you don’t need dairy-free options, use your favorite sour cream or yogurt when making the dressing for the slaw. Of course may works too! It would just be extra delicious haha.

Add your finely chopped kale, purple cabbage, and green onions to the dressing.  Add a good pinch of salt and pepper then toss well. Set your slaw aside so that the flavors will all start melding together. It’s the perfect topping for any sandwich or taco!

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Time to Start Building Your Sandwich

Of course bread is a super important part of every sandwich. For this recipe, I used a gluten-free baguette by BFree which I LOVE! It’s perfect for hollowing out and feels like a legit long baguette. I also love a good bolillo roll if gluten is no trouble for you. To match these macros, you’ll want 80 grams of bread. Most normal breads, even the gluten-free ones, will have almost the same macros per gram. This 80-gram portion comes to 206 cal, 41c, 1.7f, 3.5 p. A bolillo roll or crusty baguette at the same weight is almost identical, plus about 3 grams of protein.

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Slice your roll or baguette, keeping the bottom as thin as possible. Hollow out the top bun carefully to make plenty of room for your slaw (this will also reduce carbs a bit.) Spray with a mist of olive oil and toast face-down in a pan, or broil until toasty in your oven.  (With gluten-free baguettes, I actually find it easier to toast before hollowing so it doesn’t fall apart.)

Spread your avocado on the bottom bun, then layer on your slightly warmed sliced pork tenderloin. To reheat the leftover pork tenderloin, I like to heat it in the microwave for about 15-20 seconds or so. If you’re not a fan of microwaving, you can totally toss your leftover pork tenderloin in a pan or air fryer for 30-60 seconds. Just make sure you don’t recook! That’s when you get the reheated meat flavor! You just want to take the cold out of it. No need for it to be piping hot. If you are looking for ways to grill your pork, try my brown sugar spiced pork tenderloin. It’s versatile and goes well with so many different flavors.

Finish off your toasty sandwich with sliced tomato, and kale slaw, and enjoy!

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Serving Suggestions: 

My family and I love eating this sandwich fresh and toasty! If you love sides, add a side salad or some sweet potato fries or chopped fruit.

Similar Suggestions:

Shaved Pok Tenderloin Sandwich with Carmelized Apples and Chimmichurri Mayo

Pineapple Jalepeño Pork Sandwich

Pear, Blue Cheese, and Pork Baguettes

Instant Pot Healthy Bahn Mi Sandwiches

Shaved Pork Baguette with Kale Slaw

This shaved pork baguette with kale slaw is the perfect combination. I love that even if I’m watching my macros, gluten, AND DAIRY, I can still eat this every day if I wanted! If your’e looking for other macro-friendly foods, check out my cookbooks. My goal is always to make healthy food taste good. I am always sharing what I am up to on Instagram and (ahem, trying) TikTok so make sure you are hanging out with me to get all the latest recipes I am trying. 
Disclosure: I only recommend products I would use myself and all opinions expressed here are our own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

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Shaved Pork Baguette with Kale Slaw

This shaved pork baguette with kale slaw is the perfect combination of toasty bread, delicious slaw, and tasty pork loin.
Course dinner, Lunch, Sandwiches/Wrap
Cuisine California Fresh
Prep Time 20 minutes
Cook Time 19 minutes
Servings 1
Calories 446 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

For the Slaw

  • 2 Tbsp Hummus (30g)
  • 2 Tbsp Dairy-free Forager sour cream/plain yogurt (30 g)
  • 2 tsp Dijon mustard (10 g)
  • 2 Tbsp Lemon juice or balsamic vinegar (30 g)
  • 4 cups Kale, FINELY chopped (150 g)
  • 2 cups Shredded purple cabbage (150 g)
  • 4 Green onions, chopped small (20 g)
  • Salt and pepper to taste

For the Sandwich

  • Crusty baguette or bolillo roll (80 g)
  • 1/4 Avocado (30 g)
  • 3 1/2 oz Grilled pork tenderloin (see recipe; 100 g)
  • Sliced tomato (40 g)
  • 1/3 cup Kale slaw (70 g)

Instructions

  • In a large bowl, whisk together the hummus, sour cream/yogurt, dijon, and lemon juice. I love it with lemon or with a lemon infused vinegar for added sweetness.
  • Add your finely chopped kale, cabbage, and green onions. Add a good pinch of salt and pepper and toss well.
  • Slice your roll or baguette, keeping the bottom as thin as possible.
  • Hollow out the top bun carefully to make plenty of room for your slaw (this will also reduce carbs a bit.)
  • Spray with a mist of olive oil and toast face-down in a pan, or broil until toasty in your oven.
  • Spread avocado on the bottom bun, then layer on your slightly warmed* sliced pork tenderloin, tomato, and kale slaw.
  • Enjoy fresh and toasty!

Notes

Pork: To reheat the leftover pork tenderloin, just heat in the microwave for about 15-20 seconds or so, or toss in a pan or air fryer for 30-60 seconds. Don’t recook! That’s when you get the reheated meat flavor! You just want to take the cold out of it. No need for it to be piping hot.
Bread: I used a gluten free baguette by BFree which I LOVE! Perfect for hollowing out and feels like a legit long baguette. I also love a good bolillo roll if gluten is no trouble for you. To match these macros, you’ll want 80 grams of bread. Almost all normal breads, even the gluten free, will have almost the same macros per gram. This 80 gram portion comes to 206 cal, 41c, 1.7f, 3.5 p. A bolillo roll or crusty baguette at the same weight is almost identical, plus about 3 grams of protein.
GF/DF: Just make sure to use a GF bread option and the dairy-free yogurt option in the slaw!
MFP: Lillie Eats and Tells Shaved Pork Baguette with Kale Slaw
Serving size: 1 sandwich, no bread (so you can log your own)
240 cal, 9.5 fat, 13 carbs, 28.9 protein, 4.3 fiber
MFP:Lillie Eats and Tells Shaved Pork Baguette with Kale Slaw NO BREAD

Nutrition

Serving: 1sandwichFiber: 9.7gCalories: 446kcalFat: 11gProtein: 34.2gCarbohydrates: 54.2g
Keywords baguette, kale, kale slaw, pork tenderloin

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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