Roast Pork Salad
From Better Homes and Gardens [1] magazine
Ingredients
- 12 oz. pork tenderloin
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. honey mustard
6 cups torn romaine and/or spinach
2 cups fresh or canned pineapple chunks and/or sliced fresh nectarines or peaches
Cracked black pepper (optional)
1 recipe Ginger-Pineapple Dressing, see below
Directions
- Preheat oven to 425 degrees F. Trim fat from pork; sprinkle with salt and pepper. Place pork on rack in shallow roasting pan. Roast pork for 20 minutes.
- Spoon mustard on pork. Roast 5 to 10 minutes longer or until an instant-read thermometer inserted in the thickest part registers 160 degrees F.
- Thinly slice pork.
- In four salad bowls or on plates arrange greens, pork, and fruit. Sprinkle with cracked black pepper. Stir ginger-pineapple dressing; drizzle on salads and enjoy.
Serves 4.
Ginger-Pineapple Dressing: In a small bowl combine 1/4 cup low-fat mayonnaise dressing, 1/4 cup unsweetened pineapple juice or orange juice, 1 tablespoon honey-mustard, and 1 teaspoon grated fresh ginger. Cover; chill until serving time.
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American