Recipe - Grilled Tenderloin Salad With Honey-Mustard Dressing

One fourth teaspoon Ground ginger
2 tablespoon Honey
1 tablespoon Dijon mustard
2 Pork tenderloins,
(1/2pound)
Vegetable cooking spray
6 1/3 tablespoon Nonfat mayonnaisetype salad
dressing
6 1/3 tablespoon Unsweetened pineapple juice
2 tablespoon Honey
1 tablespoon Dijon mustard
One fourth teaspoon Ground ginger
2 cup Tightly packed torn leaf
lettuce
2 cup Tightly packed torn curly
endive
2 cup Cubed fresh pineapple
One fourth cup Thinly cut or sliced up purple onion,
separated into rings
12 sl Peeled cantaloupe,
(1/2inchthick)
One fourth cup Sliced almonds, toasted

Combine first 3 ingredients in a small bowl. Trim fat from pork; brush
honey mixture over pork.

Coat grill rack with cooking spray, and place on grill over mediumhot
coals.

Place pork on rack, and cook 18 minutes or until meat thermometer registers
160 degrees, turning pork occasionally.

Cut pork into 1/4inchthick slices; set aside.

Combine salad dressing and next 4 ingredients in 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. Yield: 6 servings.

Per serving: 412 Calories; 8g Fat (16% calories from fat); 23g Protein; 70g
Carbohydrate; 49mg Cholesterol; 362mg Sodium

Serving Ideas : Serve each with 2One half tablespoons dressing.

Recipe by: Cooking Light, May 1994, page 149

Posted to MCRecipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.