Brazilian Pork Salad in Citrus Vinaigrette

Ready in
28 min
With a base of leafy green endive or kale, the mild flavour of this pretty, nutritious salad contrasts nicely with the citrus and pineapple.

Serving Size


Estimated Cost*


Per Serving

Prep Time

20 min

Cooking Time

8 min

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
0.5 cup Cilantro
1 tsp Red pepper flakes crushed
0.75 lb Pork Tenderloin
1.5 tsp Ground Coriander
0.25 tsp Salt
0.25 tsp Ground Black Pepper


  1. Toss endive, pineapple, beans and oranges in large serving bowl; set aside.
  2. Blend 1 Tbsp (15 mL) Becel® Oil, juices, cilantro and red pepper flakes with wire whisk for dressing; set aside.
  3. 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 for availability.

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