Grilled Tenderloin Salad With Honey-mustard D Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 tsp: Ground ginger,
2 tbsp: Honey,
1 tbsp: Dijon mustard,
2: Pork tenderloins, 1/2 pound
Vegetable cooking spray,
1/3 cup: Plus 1 T nonfat mayonnaise,
1/3 cup: Plus 1 T pineapple juice,
2 tbsp: Honey,
1 tbsp: Ground ginger,
2 cup: Tightly packed leaf lettuce,
2 cup: Tightly packed torn endive,
2 cup: Cubed fresh pineapple,
1/4 cup: Thinly sliced purple onion separated into rings,
12 1/2: " thick sliced peeled cantaloupe,
1/4 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 1/4 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 2 1/2 tablespoons dressing.
Source from luhu.jp
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 1/4 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 2 1/2 tablespoons dressing.
Source from luhu.jp
Tags
Salads