Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 ts Ground ginger 2 c Tightly packed leaf lettuce
2 tb Honey 2 c Tightly packed torn endive
1 tb Dijon mustard 2 c Cubed fresh pineapple
2 Pork tenderloins (1/2 pound) 1/4 c Thinly sliced purple onion
Vegetable cooking spray -separated into rings
1/3 c Plus 1 T nonfat mayonnaise 12 1/2" thick sliced peeled
1/3 c Plus 1 T pineapple juice -cantalope
2 tb Honey 1/4 c Sliced almonds, toasted
1 tb Ground ginger

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 1/4 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 tsps. almonds. Serve each with 2 1/2
tablespoons dressing.

Calories per serving: 250; grams of fat 5.7

Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields
Cyberealm BBS Watertown NY 315-786-1120

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