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.
Republished with Permission, National Pork Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (305g)|
|Recipe Makes: 6|
|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 %|
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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.
Calories per serving: 305
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