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The kale used in this salad
makes it as pretty as it is flavorful. The mild cabbagey flavor
contrasts nicely with the citrus and pineapple. All the ingredients,
especially the dressing, can be ready ahead of time. Stir fry
pork at the last minute and toss all together just before serving.
Serve as part of a light dinner or luncheon with breadsticks
and iced tea.
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 use
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons olive oil - divided use
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 use**
- 1/2 cup fresh cilantro,
snipped - divided use
4 tangerines, peeled and sectioned (or 2 navel oranges)
- 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 to 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°F (160°C) oven for 25-30 minutes, stirring occasionally
to toast evenly.
Recipe provided courtesy of Pork, The Other White
Meat.
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