Brazilian Pork Salad With Tangerine Vinaigrette Recipe

Name: Brazilian Pork Salad With Tangerine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds pork tenderloin cut into thin strips; 1 bunch kale; 2 teaspoons ground coriander divided; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons olive oil divided; 15 ounces black beans drained and rinsed; 1/4 cup lime juice; 1/3 cup tangerine juice; 1 teaspoon red pepper flakes crushed; 1 1/4 cups pineapple fresh slices, cubed, divided **; 1/2 cup cilantro fresh, snipped, divided; 4 tangerines; 2 navel oranges; 3 tablespoons shredded coconut toasted ***

Servings: persons

1 1/2 pounds pork tenderloin cut into thin strips
1 bunch kale
2 teaspoons ground coriander divided
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons olive oil divided
15 ounces black beans drained and rinsed
1/4 cup lime juice
1/3 cup tangerine juice
1 teaspoon red pepper flakes crushed
1 1/4 cups pineapple fresh slices, cubed, divided **
1/2 cup cilantro fresh, snipped, divided
4 tangerines
2 navel oranges
3 tablespoons shredded coconut toasted ***

1
Stack kale leaves and roll up tightly; slice crosswise into very thin strips; place in serving bowl. Add drained black beans.
2
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.
3
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.
4
Add tangerine sections and remaining pineapple cubes to salad bowl. Toss salad with dressing. Garnish with remaining cilantro and toasted coconut.
5
* Tangerine juice can be found in the refrigerator case or as a frozen concentrate.
6
** Canned pineapple rings in natural juices, cut into cubes, may be substituted for fresh pineapple.
7
*** To toast coconut, spread on shallow cookie sheet and toast in 325 degree F. oven for 25-30 minutes, stirring occasionally to toast evenly.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds pork tenderloin cut into thin strips, 1 bunch kale, 2 teaspoons ground coriander divided, 1/4 teaspoon salt, and more.

Yes, Brazilian Pork Salad With Tangerine Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brazilian Pork Salad With Tangerine Vinaigrette

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