Roast Pork Salad with Ginger-Pineapple Dressing

Pork tenderloin has fewer calories and slightly less fat than skinless chicken breast. This main dish salad recipe is just one of many ways to use this versatile meat.

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  • Makes: 4 servings
  • Serving Size: 3 ounces pork, 1 1/2 cups greens, and 1/2 cup fruit each)
  • Prep: 25 mins
  • Roast: 25 mins 425°F
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Roast Pork Salad with Ginger-Pineapple Dressing
Ingredients
12
ounces pork tenderloin
1/8
teaspoon salt
1/8
teaspoon freshly ground black pepper
2
tablespoons honey mustard
6
cups torn romaine and/or spinach
2
cups fresh or canned pineapple chunks and/or sliced fresh nectarines or peaches
 
Cracked black pepper (optional)
1
Ginger-Pineapple Dressing (see below)
Directions
  1. Preheat oven to 425 degrees F. Trim fat from pork; sprinkle salt and pepper. Place pork on rack in shallow roasting pan. Roast pork for 20 minutes.
  2. Spoon mustard on pork. Roast 5 to 10 minutes longer or until an instant-read thermometer inserted in the thickest part registers 160 degrees F.
  3. Thinly slice pork. In four salad bowls or on plates arrange greens, pork, and fruit. Sprinkle with cracked black pepper. Stir Ginger-Pineapple Dressing; drizzle on salads. Makes 4 servings.
Ginger-Pineapple Dressing
Ingredients
1/4
cup low-fat mayonnaise
1/4
cup unsweetened pineapple juice or orange juice
1
tablespoon honey-mustard
1
teaspoon grated fresh ginger
Directions
  1. In small bowl combine mayonnaise dressing, pineapple juice or orange juice, honey-mustard, and ginger. Cover; chill until serving time.
Nutrition Facts (Roast Pork Salad with Ginger-Pineapple Dressing)
    Per serving:
  • 226 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 60 mg chol.,
  • 220 mg sodium,
  • 22 g carb.,
  • 3 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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