Search
by Ingredient

Grilled Tenderloin Salad with Honey-Mustard Dressing

StarStarHalf starEmpty starEmpty star

Submitted by manda45

Grilled pork tenderloin salad with cantaloupe, fresh pineapple, Belgian endive, and toasted almonds tossed in a honey-mustard ginger dressing. A light, fruity summer main course salad.

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

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

Ingredients

¼ 1.3
TEASPOON ML GINGER
ground
2 30
TABLESPOONS ML HONEY
1 15
TABLESPOON ML DIJON MUSTARD
1 453.6
POUND G PORK TENDERLOIN
two loins
1
X NONSTICK COOKING SPRAY
to taste *
79
1 15
TABLESPOON ML MAYONNAISE, FAT FREE
79
1 15
TABLESPOON ML PINEAPPLE JUICE
2 30
TABLESPOONS ML HONEY
1 15
TABLESPOON ML GINGER
ground
2 473
CUPS ML RED LETTUCE
tightly packed *
2 473
CUPS ML BELGIAN ENDIVE
tightly packed, torn
2 473
CUPS ML PINEAPPLE, FRESH
cubed, fresh *
¼ 59
CUP ML RED ONIONS
thinly sliced, separated into rings
12 12
EACH EACH CANTALOUPE
1/2 inch thick *
¼ 59
CUP ML ALMONDS
toasted, sliced

Directions

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 ¼ 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 2½ tablespoons dressing.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 185 25% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 203mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 34g
Vitamin A 4% Vitamin C 15%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe