| 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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