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40 minutes
Prep: 20 minutes
Cook: 20 minutes
171 calories per serving view nutrition facts
6 servings
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| 1/4 | teaspoon | ginger | ground |
| 2 | tablespoons | honey | |
| 1 | tablespoon | dijon mustard | |
| 1 | pound | pork tenderloin | two loins |
| 1 | x | nonstick cooking spray | |
| 1/3 | cup | mayonnaise, fat free | |
| 1 | tablespoon | mayonnaise, fat free | |
| 1/3 | cup | pineapple juice | |
| 1 | tablespoon | pineapple juice | |
| 2 | tablespoons | honey | |
| 1 | tablespoon | ginger | ground |
| 2 | cups | red lettuce | tightly packed |
| 2 | cups | belgian endive | tightly packed, torn |
| 2 | cups | pineapple, fresh | cubed, fresh |
| 1/4 | cup | red onion | thinly sliced, separated into rings |
| 12 | each | cantaloupe | 1/2 inch thick |
| 1/4 | cup | almonds | toasted, sliced |
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 F, 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 teaspoons almonds.
Serve each with 2 1/2 tablespoons dressing.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 70mg | 3% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 1.0g | 4% |
| Sugars 14.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 4% | Vitamin C | 15% | |
| Calcium | 2% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and...
I cooked sweet (not hot) sausage thoroughly. Completely drained off all the grease, then I added the olive oil and peppers. I added the onions later since they don't take as long to cook. I used some leftover spaghetti sauce I had instead of tomato paste. I didn't add fennel seeds since I didn't have any. Even though I played with the recipe, it was absolutely delicious. I think it's an easy recipe that will accept lots of variations according to your taste and what ingredients you have on hand. The wine is a must!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
