Grilled Tenderloin Salad with Honey-Mustard Dressing

This salad brings together grilled pork tenderloin and tropical fruit in a way that actually works. Thinly sliced pork glazed with honey, Dijon mustard, and ginger sits on a bed of red lettuce and torn Belgian endive alongside fresh pineapple cubes, cantaloupe slices, and red onion rings. Toasted almonds scattered on top add the crunch.

The dressing ties everything together: fat-free mayo blended with pineapple juice, honey, and a full tablespoon of ground ginger. It’s creamy, tangy, and sweet without being heavy. Processing it in a blender makes it smooth enough to drizzle rather than dollop.

Grill the tenderloins over medium-hot coals and turn them occasionally for even cooking. Let them rest a few minutes before slicing so the juices stay in the meat and don’t run all over the salad greens.

Pro Tips

• Slice the pork thin (¼ inch) so it mingles with the fruit and greens in every forkful
• Use fresh pineapple, not canned; the texture and tartness are noticeably better in a salad
• Toast the almonds in a dry skillet until golden for the best flavor and crunch
• Dress the salad just before serving; the greens wilt quickly under the dressing

Variations

• Swap pork for grilled chicken breast for a lighter option
• Use mango instead of cantaloupe when it’s in season
• Add a handful of fresh mint leaves for a cool, herby contrast