| 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 igor@digex.net 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”