| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Salads | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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