Brazilian Pork Salad in Citrus Vinaigrette
Price/Availability Effective Date: February 10, 2014
|1||Bunch kale curly endive, cleaned, trimmed and cut into bite-size pieces|
|1.25 cups||Pineapple cut up|
|1 can||Black bean, drained and rinsed|
|2||Orange navel, peeled and sectioned|
|1.5 tbsp||Becel® Oil|
|0.3 cup||Orange Juice|
|0.25 cup||Lime Juice|
|1 tsp||Red pepper flakes crushed|
|0.75 lb||Pork Tenderloin|
|1.5 tsp||Ground Coriander|
|0.25 tsp||Ground Black Pepper|
- 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
+Not available at Walmart.
++Available in select stores only.
* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or Walmart.ca for availability.
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