Ingredients

1 pork tenderloin, about 1214 oz (350400 g), trimmed and cut into 1/2 in (2 cm) cubes 1 small or 1/2 large ripe pineapple, peeled and cut into 1/2 in (2 cm) cubes (about 1 cup) 2 tablespoons olive oil Kosher salt and freshly cracked black pepper to taste 3 tablespoons cumin seeds 1 head green cabbage, cored and diced large 1 red bell pepper, seeded and diced medium 1 carrot, peeled and diced medium 1/2 cup loosely packed fresh cilantro leaves 1 cup pineapple juice or orange juice, for the dressing 3/4 cup extra virgin olive oil, for the dressing Juice of 2 limes (about 1/4 cup), for the dressing 1 tablespoon minced fresh garlic, for the dressing Kosher salt and freshly cracked black pepper to taste, for the dressing

Description

This Entree Salad Is Inspired By Our Favorite Version Of The Classic Costa Rican Lunch Known As Casado , Which Consists Of A Cabbage Salad, A Piece Of Pork, And Some Rice And Beans. Here We’ve Put The Pork Right Into The Salad And Added Pineapple F

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