Low Fat Pulled Pork Eggs Benedict

Indulge in a guilt-free twist on brunch perfection with this Low Fat Pulled Pork Eggs Benedict recipe. Tender, slow-cooked pork tenderloin seasoned with smoky paprika and tangy balsamic vinegar is shredded to juicy perfection, creating a flavorful, lean alternative to traditional Benedicts. This dish is elevated by a creamy, low-fat Greek yogurt hollandaise infused with Dijon mustard, fresh lemon juice, and a hint of sriracha for a subtle kick. Poached eggs with silky yolks are layered over whole wheat English muffins for a wholesome base, while a sprinkle of fresh chives completes the elegant presentation. Perfect for health-conscious foodies, this high-protein, low-fat brunch is sure to impress without compromising on taste.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 4

Ingredients

• 1 lb pork tenderloin
• 1 medium onion
• 3 garlic cloves
• 1 cup chicken broth, low sodium
• 2 tbsp balsamic vinegar
• 1 tsp paprika
• 0.5 tsp black pepper
• 0.5 tsp salt
• 4 whole wheat English muffins
• 4 large eggs
• 1 tbsp white vinegar
• 0.5 cup low-fat plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 0.5 tsp sriracha sauce
• 2 tbsp fresh chives

Directions

Step 1

To prepare the pulled pork, slice the onion and mince the garlic. Place them at the bottom of a slow cooker.

Step 2

Add the pork tenderloin on top of the onion and garlic.

Step 3

Pour chicken broth and balsamic vinegar over the pork. Sprinkle paprika, black pepper, and salt.

Step 4

Cover and cook on low for 4-5 hours until the pork is tender and can be easily shredded with a fork.

Step 5

Once cooked, remove the pork and shred using two forks. Return the shredded pork to the slow cooker to absorb the juices.

Step 6

Prepare the hollandaise sauce by combining Greek yogurt, lemon juice, Dijon mustard, and sriracha in a small saucepan over medium heat. Whisk constantly until the mixture is smooth and warmed through. Do not let it boil. Adjust seasoning to taste, then remove from heat.

Step 7

For poaching the eggs, fill a large saucepan with water and add white vinegar. Bring to a gentle simmer.

Step 8

Crack each egg into a small bowl or cup. Create a gentle whirlpool in the water and slowly pour eggs into the center. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon.

Step 9

Toast the English muffins on a baking sheet under a broiler or in a toaster until lightly browned.

Step 10

To assemble, place a portion of pulled pork on each half of the English muffin, followed by a poached egg.

Step 11

Drizzle the hollandaise sauce over the eggs and garnish with chopped fresh chives.

Step 12

Serve immediately.

Nutrition Facts

Serving size	(1481.9g)

Amount per serving	% Daily Value*
Calories	1688.6

Total Fat 45.8g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 2.3g
Cholesterol 1064.7mg	0%
Sodium 4441.3mg	0%
Total Carbohydrate 145.5g	0%
Dietary Fiber 11.6g	0%
Total Sugars 25.4g
Protein 176.1g	0%

Vitamin D 196.3IU	0%
Calcium 686.5mg	0%
Iron 16.7mg	0%
Potassium 3042.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 41.5%

Carbs: 34.3%