- make this recipe
- user reviews ()
- 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 recipe)
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.
- 1/4 cup low-fat mayonnaise
- 1/4 cup unsweetened pineapple juice or orange juice
- 1 tablespoon honey-mustard
- 1 teaspoon grated fresh ginger
1. In small bowl combine mayonnaise dressing, pineapple juice or orange juice, honey-mustard, and ginger. Cover; chill until serving time.
- Servings Per Recipe 4,
- cal. (kcal) 226,
- Fat, total (g) 6,
- chol. (mg) 60,
- sat. fat (g) 1,
- carb. (g) 22,
- fiber (g) 3,
- pro. (g) 19,
- vit. A (IU) 4762,
- vit. C (mg) 32,
- sodium (mg) 220,
- calcium (mg) 40,
- iron (mg) 2,
- Vegetables () 1,
- Fruit () 1,
- Very Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
