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Grilled Tenderloin Salad With Honey-Mustard D

Yield: 6 Servings
1/4 t ginger,Ground
2 T honey
1 T dijon mustard
2 pork tenderloins (1/2 pound)
1 vegetable cooking spray
1/3 c plus 1 t nonfat mayonnaise
1/3 c plus 1 t pineapple juice
2 T honey
1 T ginger,Ground
2 c tightly leaf lettuce,Packed
2 c tightly torn endive,Packed
2 c fresh pineapple,Cubed
1/4 c thinly purple onion,Sliced
-separate,d into rings
12 1/2 thick sliced,Peeled
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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