ROLL OVER STARS
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.
: Brazilian Pork Salad in Citrus Vinaigrette