Grilled tenderloin salad with honey-mustard dressing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Ground ginger |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Dijon mustard |
| 2 | Pork tenderloins (1/2 pound) | |
| Vegetable cooking spray | ||
| ⅓ | cup | Plus 1 T nonfat mayonnaise |
| ⅓ | cup | Plus 1 T pineapple juice |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Ground ginger |
| 2 | cups | Tightly packed leaf lettuce |
| 2 | cups | Tightly packed torn endive |
| 2 | cups | Cubed fresh pineapple |
| ¼ | cup | Thinly sliced purple onion separated into rings |
| 12 | 1/2\" thick sliced peeled cantalope | |
| ¼ | cup | Sliced almonds, toasted |
Directions
Combine the first 3 ingredients in a small bowl. Trim fat from pork and brush honey mixture over pork.
Coat barbeque grill rack with cooking spray and place on grill over medium-hot coals or heat. Place pork on rack and cook 18 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Cut into ¼ inch thick slices and set aside.
Combine salad dressing and next 4 ingredients in a container of an electric blender; cover and process until smooth. Divide pork, lettuces, pineapple, onion, and cantaloupe evenly among 6 serving plates. Top each salad with 2 tsps. almonds. Serve each with 2½ tablespoons dressing.
Calories per serving: 250; grams of fat 5.7 Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120