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, peeled and sectioned (or 2 navel oranges)
3 tablespoons shredded coconut, toasted ***
Cooking Directions
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. Serves 6.
* 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.
Nutrition Facts
Calories 310 calories
Protein 29 grams
Fat 11 grams
Sodium 400 milligrams
Cholesterol 75 milligrams
Saturated Fat 3 grams
Carbohydrates 26 grams
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