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Ingredientes
- 1/4 tsp Grnd ginger
- 2 Tbsp. Honey
- 1 Tbsp. Dijon mustard
- 2 x Pork tenderloins, (1/2-lb.) Vegetable cooking spray
- 6 1/3 Tbsp. Nonfat mayonnaise-type salad dressing
- 6 1/3 Tbsp. Unsweetened pineapple juice
- 2 Tbsp. Honey
- 1 Tbsp. Dijon mustard
- 1/4 tsp Grnd ginger
- 2 c. Tightly packed torn leaf lettuce
- 2 c. Tightly packed torn curly endive
- 2 c. Cubed fresh pineapple
- 1/4 c. Thinly sliced purple onion, separated into rings
- 12 slc Peeled cantaloupe, (1/2-inch-thick)
- 1/4 c. Sliced almonds, toasted
Direcciones
- Combine first 3 ingredients in a small bowl. Trim fat from pork; brush honey mix over pork.
- Coat grill rack with cooking spray, and place on grill over medium-warm coals.
- Place pork on rack, and cook 18 min or possibly till meat thermometer registers 160 degrees, turning pork occasionally.
- Cut pork into 1/4-inch-thick slices; set aside.
- Combine salad dressing and next 4 ingredients in container of an electric blender; cover and process till smooth. Divide pork, lettuces, pineapple, onion, and cantaloupe proportionately among 6 serving plates. Top each salad with 2 tsp. almonds.
- Yield: 6 servings.
- Serving Ideas : Serve each with 2-1/2 Tbsp. dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 250 | |
| Calories from Fat 72 | 29% |
| Total Fat 8.04g | 10% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 55mg | 18% |
| Sodium 222mg | 9% |
| Potassium 590mg | 17% |
| Total Carbs 28.12g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 22.95g | 15% |
| Protein 17.99g | 29% |
