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

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