Grilled Tenderloin Salad with Honey-Mustard Dressing

Yields:	6 servings
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1/4	teaspoon	ginger	ground
2	tablespoons	honey
1	tablespoon	dijon mustard
1	pound	pork tenderloin	two loins
1	x	nonstick cooking spray
1/3	cup	mayonnaise, fat free
1	tablespoon	mayonnaise, fat free
1/3	cup	pineapple juice
1	tablespoon	pineapple juice
2	tablespoons	honey
1	tablespoon	ginger	ground
2	cups	red lettuce	tightly packed
2	cups	belgian endive	tightly packed, torn
2	cups	pineapple, fresh	cubed, fresh
1/4	cup	red onion	thinly sliced, separated into rings
12	each	cantaloupe	1/2 inch thick
1/4	cup	almonds	toasted, sliced

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 F, 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.

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I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Reviewed by scarletm