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Brazilian Pork Salad with Tangerine Vinaigrette
PORK15Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
6 SERVINGS
- 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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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.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol75mg25% |
Sodium470mg20% |
Potassium1280mg37% |
Protein32g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber10g40% |
Sugars17g |
Vitamin A250% |
Vitamin C270% |
Calcium20% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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