Grilled Tenderloin Salad With Honey-mustard Dressing Recipe

Grilled Tenderloin Salad With Honey-mustard Dressing Recipe

Yield: 6 servings
Recipe 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 cantalope,
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.

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


Source from luhu.jp