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Grilled Tenderloin Salad With Honey-Mustard D

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Grilled Tenderloin Salad With Honey-Mustard D

 

      Yield: 6 Servings



 

    1/4 t  ginger,Ground

      2 T  honey

      1 T  dijon mustard

      2    pork tenderloins (1/2 pound)

      1    vegetable cooking spray

    1/3 c  plus 1 t nonfat mayonnaise

    1/3 c  plus 1 t pineapple juice

      2 T  honey

      1 T  ginger,Ground

      2 c  tightly leaf lettuce,Packed

      2 c  tightly torn endive,Packed

      2 c  fresh pineapple,Cubed

    1/4 c  thinly purple onion,Sliced




           -separate,d into rings

     12    1/2 thick sliced,Peeled

           -cantaloupe

    1/4 c  sliced almonds,toasted

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 tsps. almonds.

Serve each with 2 1/2 tablespoons dressing.








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