Brazilian Pork Salad in Citrus Vinaigrette
Toss endive, pineapple, beans and oranges in large serving bowl; set aside. Blend 1 Tbsp (15 mL) Becel® Oil, juices, cilantro and red pepper flakes with wire whisk for dressing; set aside. Season pork with ground coriander, salt and pepper. Heat remaining oil in medium skillet over medium-high heat and cook pork until browned but slightly pink on the inside, about 8 minutes. Let stand 5 minutes. Slice pork diagonally, then arrange on salad. Drizzle with dressing
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Last updated: October 27th, 2020
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