Grilled Tenderloin Salad With Honey-Mustard Dressing

Recipe Ingredients

1/4 teaspoon	1.3ml	Ground ginger
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Dijon mustard
2		Pork tenderloins - (1/2 pound)
		Vegetable cooking spray
1/3 cup	78ml	Plus 1 tbs nonfat mayonnaise
1/3 cup	78ml	Plus 1 tbs pineapple juice
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Ground ginger
2 cups	80g / 2.8oz	Leaf lettuce - tightly packed
2 cups	474ml	Torn endive - tightly packed
2 cups	474ml	Fresh pineapple - cubed
1/4 cup	15g / 0.5oz	Purple onion - thinly sliced, separated into rings
12		Cantaloupe - peeled, thick sliced
1/4 cup	23g / 0.8oz	Sliced almonds - toasted

Recipe Instructions

Combine the first 3 ingredients in a small bowl. Trim fat from pork and brush honey mixture over pork. Coat barbeque grill rack with cooking spray and place on grill over medium-hot coals or heat. Place pork on rack and cook 18 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Cut into 1/4 inch thick slices and set aside.

Combine salad dressing and next 4 ingredients in a 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 tsp. almonds.

Serve each with 2 1/2 tablespoons dressing.

Source:
RECIPE FOR HEALTH SHOW #RHG127

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