Grilled Tenderloin Salad With Honey

Ingredients

1 gr ginger
60 ml honey
16 ml dijon mustard
2 pork tenderloins
5 ml nonfat mayonnaise
5 ml pineapple juice
5 gr ginger
50 gr tightly packed leaf lettuce
2 tightly packed torn endive
500 gr cubed pineapple
30 gr thinly purple onion
12 1/2 slices cantaloupe
32 gr almonds

Instructions

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 cm 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 tsps. almonds. Serve each with 2.5 tablespoons dressing.