Title: Grilled Tenderloin Salad with Honey-Mustard Dressing
Categories: Salads
Yield: 6 Servings

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

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.

Recipe by: Cooking Light, May 1994, page 149

Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.