Grilled Tenderloin Salad with Honey-Mustard Dressing

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.