Grilled Tenderloin Salad with Honey-Mustard Dressing
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
honey
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | pound |
pork tenderloin
two loins |
|
| 1 | x |
nonstick cooking spray
|
* |
| ⅓ | cup |
mayonnaise, fat free
|
|
| 1 | tablespoon |
mayonnaise, fat free
|
|
| ⅓ | cup |
pineapple juice
|
|
| 1 | tablespoon |
pineapple juice
|
|
| 2 | tablespoons |
honey
|
|
| 1 | tablespoon |
ginger
ground |
|
| 2 | cups |
red lettuce
tightly packed |
*
|
| 2 | cups |
belgian endive
tightly packed, torn |
|
| 2 | cups |
pineapple, fresh
cubed, fresh |
*
|
| ¼ | cup |
red onion
thinly sliced, separated into rings |
|
| 12 | each |
cantaloupe
1/2 inch thick |
*
|
| ¼ | cup |
almonds
toasted, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | ml |
ginger
ground |
|
| 3E+1 | ml |
honey
|
|
| 15 | ml |
dijon mustard
|
|
| 453.6 | g |
pork tenderloin
two loins |
|
| 1 | x |
nonstick cooking spray
|
* |
| 79 | ml |
mayonnaise, fat free
|
|
| 15 | ml |
mayonnaise, fat free
|
|
| 79 | ml |
pineapple juice
|
|
| 15 | ml |
pineapple juice
|
|
| 3E+1 | ml |
honey
|
|
| 15 | ml |
ginger
ground |
|
| 473 | ml |
red lettuce
tightly packed |
*
|
| 473 | ml |
belgian endive
tightly packed, torn |
|
| 473 | ml |
pineapple, fresh
cubed, fresh |
*
|
| 59 | ml |
red onion
thinly sliced, separated into rings |
|
| 12 | each |
cantaloupe
1/2 inch thick |
*
|
| 59 | ml |
almonds
toasted, sliced |
|
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 F, 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 teaspoons almonds.
Serve each with 2½ tablespoons dressing.
