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Brazilian Pork & Citrus Vinaigrette Salad Recipe

Brazilian Pork & Citrus Vinaigrette Salad Recipe

38-minute recipe Serves 6
This nutritious dish is as much a feast for the eyes as it is for the taste buds! With a base of leafy green kale and pops of tangy flavour in the orange and pineapple, our Brazilian pork and citrus vinaigrette salad recipe is truly satisfying.
38-minute recipe Serves 6

Directions

Prep: 25 mins | Cook: 8 mins
  • 1

    Arrange kale, beans, oranges and pineapple on a large serving platter. Set aside.

  • 2

    Whisk cilantro, orange juice, lime juice, 1 tbsp oil and red pepper flakes in a medium bowl. Set aside.

  • 3

    Sprinkle pork with ground coriander, salt and black pepper. Heat a medium frying pan over medium-high. Add remaining 1/2 tbsp oil, then pork. Cook until browned all over but still slightly pink on the inside, about 8 minutes. Let pork stand in pan until an instant-read thermometer inserted into thickest part of tenderloin reads 160°F, about 5 minutes.

  • 4

    Slice pork diagonally, then arrange on salad. Drizzle with dressing.

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Last updated: July 27th, 2021

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