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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Brazilian Pork Salad with Tangerine Vinaigrette

Source: National Pork Board

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	326.5

Total Carbs	28.7 g

Dietary Fiber	6.9 g

Sugars	11.3 g

Total Fat	9.1 g

Saturated Fat	2.3 g

Unsaturated Fat	1.6 g

Potassium	761.8 mg

Protein	32.8 g

Sodium	400.2 mg

Dietary Exchanges 9.1 Fat, 0.5 Vegetables, 1.0 Fruits, 2.5 Meat, 0.6 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 lb Pork, tenderloin, lean, raw 0.5
0 1/2 lb Cabbage, kale, curly, fresh, chopped 2.0
2 tsp ground coriander 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp white pepper 2.0
2 tbsp olive oil 15.0
15 oz canned black beans 0.25
0 1/4 cup fresh lime juice 0.3333
0.3333 cup Juice, tangerine 1.0
1 tsp hot red pepper flakes 1.25
1 1/4 cup fresh diced pineapple 0.5
0 1/2 cup fresh cilantro 4.0
4 each medium tangerines 3.0
3 tbsp Coconut, fresh, shredded

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.
Add tangerine sections and remaining pineapple cubes to salad bowl. Toss salad with dressing. Garnish with remaining cilantro and toasted coconut.