Brazilian Pork Salad with Tangerine Vinaigrette Recipe | Yummly
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Brazilian Pork Salad with Tangerine Vinaigrette

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Brazilian Pork Salad with Tangerine Vinaigrette

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  • 1 1/2 lb. pork tenderloin (cut into thin strips)
  • 1 bunch kale
  • 2 tsp. ground coriander (divided)
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 2 Tbsp. olive oil (divided)
  • 15 oz. black beans (drained and rinsed)
  • 1/4 cup lime juice
  • 1/3 cup tangerine juice
  • 1 tsp. 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 Tbsp. shredded coconut (toasted ***)
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    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.
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