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Pork and Papaya Salad




Source of Recipe


Ladies Home Journel


List of Ingredients




3 Tbs olive oil, divided
3 Tbs orange juice
1 Tbs rice wine vinegar
2-1/2 Tbs chopped fresh cilantro
3/4 tsp salt, divided
1 can (15 oz.) black beans, rinsed and drained
2 tsp finely chopped garlic
1/8 tsp freshly ground black pepper
1 to 1-1/4 pounds pork tenderloin, cut into 1/4-inch-thick slices
1 ripe papaya, peeled, seeded and sliced


Recipe



For the dressing, combine 2 Tbs of the oil, the orange juice, vinegar, cilantro and 1/4 tsp of salt in cup. Remove 1 Tbs of the dressing and toss with beans in medium bowl; set aside. Mash together garlic, remaining 1/2 tsp salt and the pepper on board with a fork. Rub paste onto all sides of pork in bowl. Heat 1-1/2 teaspoons of the oil in large nonstick skillet over medium-high heat. Add half the pork; cook 2 minutes. Turn and brown 2 minutes more until cooked through. Remove to clean bowl. Repeat process with remaining 1-1/2 teaspoons oil and pork. Arrange beans in center of a serving platter. Spoon pork and papaya around beans. Pour remaining dressing over pork and papaya.

Makes 4 main-dish servings.