| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Salads | 6 | Servings | |
INGREDIENTS
| 1/4 | t | Ground ginger |
| 2 | T | Honey |
| 1 | T | Dijon mustard |
| 2 | Pork tenderloins | |
| 1/2-pound | ||
| Vegetable cooking spray | ||
| 6 1/3 | T | Nonfat mayonnaise-type salad |
| dressing | ||
| 6 1/3 | T | Unsweetened pineapple juice |
| 2 | T | Honey |
| 1 | T | Dijon mustard |
| 1/4 | t | 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 | 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 [email protected] on Jan 28, 1997.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”