(since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesSalads with Meats 1 >  Brazilian Pork w/Tangerine Vinaigrette


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Serves 6.

• 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 ***

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.

* 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.

Serving Suggestions
Kale is 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.

Nutrition Facts
Calories 310 calories; Protein 29 grams; Fat 11 grams; Sodium 400 milligrams; Cholesterol 75 milligrams; Saturated Fat 3 grams; Carbohydrates 26 grams

Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit



  Salads with Meats 1   |   Antipasto Salad   |   Apricot Dijon Pork Salad   |   Asian Beef Salad   |   Beef Fajita Salad   |   Beef Steak Salad Ole   |   Beef & Roasted Vegetable Salad   |   Beef Salad Provencale   |   Brazilian Pork w/Tangerine Vinaigrette   |   Broccoli and Everything Salad   |   Caesar Beef & Potato Salad   |   Caribbean Pork & Mango Salad   |   Chargrilled Thai Beef Salad   |   Chinese Pork Salad   |   Chopped Salad w/Ham & Goat Cheese   |   Club Salad Deluxe   |   Crunchy Chinese Pork Salad   |   Crunchy Rice, Bean, and Ham Salad   |   Curried Pork Salad   |   Dutch Apple Salad   |   Farmer's Market Beef Rice Salad   |   Fruited Pork & Wild Rice Salad   |   Flank Steak & Vegetable Salad   |   Gazpacho Steak Salad   |   Ginger Pork Salad  |   Gingered Pork and Melon Salad   |   Ginger Soy Grilled Pork Salad   |   Grilled Beef Cobb Salad   |   Grilled Pork Couscous Salad   |   Grilled Thai Beef Salad   |   Ham and Black Bean Salad   |   Ham Citrus Veggie Salad   |   Ham Salad   |   Ham Salad with Hot Peanut Dressing   |   Ham Salad (Smoked Ham)   |   Hawaiian Cobb Salad   |   Herb & Rib Eye Salad   |   Herbed Pork & Corn Salad   |   Hot Beef Hazelnut Salad   |   Hot 'n Crunchy Thai Pork Salad   |   Hot Pork and Pear Salad  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages