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.

Roast Pork Salad with Ginger-Pineapple Dressing
Photo: Karla Conrad
Prep Time:
25 mins
Roast Time:
25 mins
Total Time:
25 mins


  • 12 ounce pork tenderloin

  • teaspoon salt

  • teaspoon freshly ground black pepper

  • 2 tablespoon honey mustard

  • 6 cup torn romaine and/or spinach

  • 2 cup fresh or canned pineapple chunks and/or sliced fresh nectarines or peaches

  • Cracked black pepper (optional)

  • 1 Ginger-Pineapple Dressing (see below)

Ginger-Pineapple Dressing

  • ¼ cup low-fat mayonnaise

  • ¼ cup unsweetened pineapple juice or orange juice

  • 1 tablespoon honey-mustard

  • 1 teaspoon grated fresh ginger


  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

  1. In small bowl combine mayonnaise dressing, pineapple juice or orange juice, honey-mustard, and ginger. Cover; chill until serving time.

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