Pork and Papaya Salad

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Makes: 4  servings Prep 20 mins Cook 6 mins


  • 3 tablespoons  olive oil, divided
  • 3 tablespoons  orange juice
  • 1 tablespoon  rice wine vinegar
  • 2 1/2 tablespoons  chopped fresh cilantro
  • 3/4 teaspoon  salt, divided
  • 1 15 ounce can black beans, rinsed and drained
  • 2 teaspoons  finely chopped garlic
  • 1/8 teaspoon  freshly ground black pepper
  • 1 - 1 1/4 pounds  pork tenderloin, cut into 1/4-inch-thick slices
  • 1 ripe papaya, peeled, seeded and sliced


1. For the dressing, combine 2 tablespoons of the oil, the orange juice, vinegar, cilantro and 1/4 teaspoon of the salt in cup. Remove 1 tablespoon of the dressing and toss with beans in medium bowl; set aside.

2. Mash together garlic, remaining 1/2 teaspoon salt and the pepper on board with a fork. Rub paste onto all sides of pork in bowl.

3. 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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)370,
  • Fat, total(g)18,
  • chol.(mg)85,
  • sat. fat(g)4,
  • carb.(g)21,
  • fiber(g)4,
  • pro.(g)32,
  • sodium(mg)702,
  • Percent Daily Values are based on a 2,000 calorie diet
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