Grilled Tenderloin Salad With Honey-Mustard D

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.