Side Pannel
Grilled Tenderloin Salad with Honey-Mustard Dressing
Grilled Tenderloin Salad with Honey-Mustard Dressing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 1/4 ts Ground ginger
- 2 tb Honey
- 1 tb Dijon mustard
- 2 Pork tenderloins,
- -(1/2-pound)
- Vegetable cooking spray
- 6 1/3 tb Nonfat mayonnaise-type salad
- -dressing
- 6 1/3 tb Unsweetened pineapple juice
- 2 tb Honey
- 1 tb Dijon mustard
- 1/4 ts Ground ginger
- 2 c Tightly packed torn leaf
- -lettuce
- 2 c Tightly packed torn curly
- -endive
- 2 c Cubed fresh pineapple
- 1/4 c Thinly sliced purple onion,
- -separated into rings
- 12 sl Peeled cantaloupe,
- -(1/2-inch-thick)
- 1/4 c Sliced almonds, toasted
Directions
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 medium-hot
coals.
Place pork on rack, and cook 18 minutes or until meat thermometer registers
160 degrees, turning pork occasionally.
Cut pork into 1/4-inch-thick 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 2-1/2 tablespoons dressing.
honey mixture over pork.
Coat grill rack with cooking spray, and place on grill over medium-hot
coals.
Place pork on rack, and cook 18 minutes or until meat thermometer registers
160 degrees, turning pork occasionally.
Cut pork into 1/4-inch-thick 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 2-1/2 tablespoons dressing.
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