Grilled Tenderloin Salad With Honey-Mustard Dressing Recipe

Step 1

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

Step 2

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 1/4 inch thick slices and set aside.

Step 3

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 2 1/2 tablespoons dressing.

Things You'll Need

  • 1/4ts Ground ginger
  • 2tb Honey
  • 1tb Dijon mustard
  • 2 Pork tenderloins (1/2 pound)
  • Vegetable cooking spray
  • 1/3c Plus 1 T nonfat mayonnaise
  • 1/3c Plus 1 T pineapple juice
  • 2tb Honey
  • 1tb Ground ginger
  • 2c Tightly packed leaf lettuce
  • 2c Tightly packed torn endive
  • 2c Cubed fresh pineapple
  • 1/4c Thinly sliced purple onion
  • -separated into rings
  • 12 1/2" thick sliced peeled
  • -cantaloupe
  • 1/4c Sliced almonds, toasted

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