Thursday, June 5, 2008

Roast Pork Salad with Ginger Pineapple Dressing

12 oz Pork Tenderloin
1/8 tsp salt
1/8 tsp pepper
2 T honey mustard
6 C torn romaine and/or spinach
2 C fresh or canned pineapple
chunks and/or fresh nectarines
or peaches
1 recipe Ginger-Pineapple Dressing

Preheat oven to 425 degrees. Sprinkle salt and pepper on pork and place on rack set in shallow roasting pan. Roast pork for 20 min. Spoon mustard on pork. Roast 5 to 10 min longer or until an instant-read themometer inserted in the thickest part registers 160 degrees.
Thinly slice pork. Arrange greens pork and fruit. Sprinkle cracked black pepper if desired. Stir dressing and drizzle on salad.

Ginger Pineapple Dressing

1/4 C mayo
1/4 C unsweetened pineapple juice
1 T honey mustard
1 tsp grated fresh ginger
( I also added 1/2 tsp sugar and salt/pepper to taste )

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