GRILLED TENDERLOIN SALAD WITH HONEY-MUSTARD DRESSING

Grilled Tenderloin Salad with Honey-Mustard Dressing image

Provided by Jennifer Tennyson @jtennyson

Number Of Ingredients 17

1/4 teaspoon(s) ginger
12 slice(s) cantaloupe
1/4 cup(s) purple onion, thinly sliced-separated into rings
2 cup(s) pineapple chunks
2 cup(s) endive, torn
2 cup(s) lettuce leaves
1 tablespoon(s) ginger
2 tablespoon(s) honey
1 tablespoon(s) pineapple juice
1/3 cup(s) pineapple juice
1 tablespoon(s) nonfat mayonnaise
1/3 cup(s) nonfat mayonnaise
- vegetable cooking spray
2 - pork tenderloin
1 tablespoon(s) dijon mustard
2 tablespoon(s) honey
1/4 cup(s) sliced almonds, toasted

Steps:

Combine the first 3 ingredients in a small bowl.
Trim fat from pork and brush honey mixture over pork.
Coat barbeque grill rack with cooking spray and place on grill over medium-hot coals or heat.
Place pork on rack and cook 18 minutes or until meat thermometer registers 160 degrees, turning pork occasionally.
Cut into 1/4 inch thick slices and set aside.
Combine salad dressing and next 4 ingredients in a container of an electric blender; cover and process until smooth.
Divide pork, lettuces, pineapple, onion, and cantaloupe evenly among 6 serving plates.
Top each salad with 2 teaspoons almonds.
Serve each with 2 1/2 tablespoons dressing.