Ingredients
- 2 pork tenderloins
- 2 tightly packed torn endive
- 500 gr cubed pineapple (fresh)
- 60 ml honey
- 50 gr tightly packed leaf lettuce
- 32 gr almonds (sliced)
- 30 gr thinly purple onion (sliced)
- 16 ml dijon mustard
- 5 ml nonfat mayonnaise
- 5 ml pineapple juice
- 5 gr ginger (ground)
- 1 gr ginger (ground)
- 12 1/2 slices cantaloupe (thick sliced peeled)
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.
