Brazilian Pork Salad with Tangerine Vinaigrette

Kale is used in this salad makes it as pretty as it is flavorful.

INGREDIENTS

1 1/2 pounds pork tenderloin ; cut into thin strips
1 medium bunch kale
2 teaspoons ground coriander ; divided
1/4 teaspoon Salt
1/4 teaspoon White pepper
2 tablespoons olive oil ; divided
1 15-ounce can black beans ; drained and rinsed
1/4 cup Lime juice
1/3 cup tangerine juice *
1 teaspoon Red pepper flakes
1 1/4 cups fresh pineapple slices ; cubed, divided**
1/2 cup fresh cilantro ; snipped, divided
4 tangerines, tangerines ; (or 2 navel oranges) peeled and sectioned
3 tablespoons shredded coconut ; toasted ***

Servings

INSTRUCTIONS

Stack kale leaves and roll up tightly; slice crosswise into very thin strips; place in serving bowl. Add drained black beans.

Season pork strips with 1 teaspoon coriander, salt and pepper. Heat 1 tablespoon olive oil in large non-stick skillet over high heat. Stir-fry pork strips until they are golden brown, about 3-5 minutes. Place pork strips in serving bowl with black beans and kale.

In blender, combine citrus juices, remaining tablespoon olive oil, red pepper flakes, 1/4 cup pineapple cubes, remaining 1 teaspoon coriander, 1/4 cup cilantro, and salt and pepper to taste. Blend until smooth.

Add tangerine sections and remaining pineapple cubes to salad bowl. Toss salad with dressing. Garnish with remaining cilantro and toasted coconut.

* Tangerine juice can be found in the refrigerator case or as a frozen concentrate.

** Canned pineapple rings in natural juices, cut into cubes, may be substituted for fresh pineapple.

*** To toast coconut, spread on shallow cookie sheet and toast in 325 degree F. oven for 25-30 minutes, stirring occasionally to toast evenly.

NOTES

Republished with Permission, National Pork Council

Alert editor

Brazilian Pork Salad with Tangerine Vinaigrette

1 1/2 pounds pork tenderloin cut into thin strips
1 medium bunch kale 
2 teaspoons ground coriander divided
1/4 teaspoon Salt 
1/4 teaspoon White pepper 
2 tablespoons olive oil divided
1 15-ounce can black beans drained and rinsed
1/4 cup Lime juice 
1/3 cup tangerine juice * 
1 teaspoon Red pepper flakes 
1 1/4 cups fresh pineapple slices cubed, divided**
1/2 cup fresh cilantro snipped, divided
4 tangerines, tangerines (or 2 navel oranges) peeled and sectioned
3 tablespoons shredded coconut toasted ***

Stack kale leaves and roll up tightly; slice crosswise into very thin strips; place in serving bowl. Add drained black beans.
Season pork strips with 1 teaspoon coriander, salt and pepper. Heat 1 tablespoon olive oil in large non-stick skillet over high heat. Stir-fry pork strips until they are golden brown, about 3-5 minutes. Place pork strips in serving bowl with black beans and kale.
In blender, combine citrus juices, remaining tablespoon olive oil, red pepper flakes, 1/4 cup pineapple cubes, remaining 1 teaspoon coriander, 1/4 cup cilantro, and salt and pepper to taste. Blend until smooth.
Add tangerine sections and remaining pineapple cubes to salad bowl. Toss salad with dressing. Garnish with remaining cilantro and toasted coconut.

* Tangerine juice can be found in the refrigerator case or as a frozen concentrate.
** Canned pineapple rings in natural juices, cut into cubes, may be substituted for fresh pineapple.
*** To toast coconut, spread on shallow cookie sheet and toast in 325 degree F. oven for 25-30 minutes, stirring occasionally to toast evenly.

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Nutrition

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Serving Size: 1 Serving (305g)
Recipe Makes: 6

Calories: 305
Calories from Fat: 60 (20%)

Amt Per Serving		% DV

	Total Fat 6.7g	9 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1g
Cholesterol 72.8mg		22 %
Sodium 62.3mg		2 %
Potassium 887.1mg		23 %
Total Carbohydrate 32.1g		9 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 23.8g
Protein 30.3g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 305

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