Source: National Pork Board

Pork, kale, beans, pineapple, tangerine, and coconut with a sweet lime dressing.

Servings

1.5 lb Pork, tenderloin, lean, raw , cut into thin strips
0.5 lb Cabbage, kale, curly, fresh, chopped
2 tsp ground coriander , divided
0.25 tsp salt
0.25 tsp white pepper
2 tbsp olive oil , divided
15 oz canned black beans , drained and rinsed
0.25 cup fresh lime juice
0.33 cup Juice, tangerine
1 tsp hot red pepper flakes
1.25 cup fresh diced pineapple , divided
0.5 cup fresh cilantro , snipped, divided
4 medium tangerines , peeled and sectioned (or 2 navel oranges)
3 tbsp Coconut, fresh, shredded , toasted

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.
3 Stir-fry pork strips until they are golden brown, about 3-5 minutes. Place pork strips in serving bowl with black beans and kale.
4 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.
5 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. 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. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.