Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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