Brazilian Pork Salad with Tangerine Vinaigrette

• From: National Pork Board

Ingredients

• 1 1/2 lbs pork tenderloin, cut into thin strips

• 1 medium bunch kale

• 2 tsp ground coriander, divided

• 1/4 tsp salt

• 1/4 tsp white pepper

• 2 Tbs olive oil, divided

• 1 15 oz can black beans, drained and rinsed

• 1/4 cup lime juice

• 1/3 cup tangerine juice

• 1 tsp red pepper, flakes

• 1 1/4 cups pineapple, fresh slices, cubed, divided

• 1/2 cup cilantro, fresh, snipped, divided

• 4 tangerines, peeled and sectioned or 2 navel oranges

With a base of leafy green kale, the mild flavor of this pretty, nutritious salad contrasts nicely with the citrus and pineapple.

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.