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Roast Pork Salad with Ginger-Pineapple Dressing

Makes: 4 servings
Prep 25 mins Roast 425°F 25 mins
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 recipe)
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
Start to Finish 10 mins
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)
  • 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

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