Roast Pork Salad with Ginger-Pineapple Dressing

Roast Pork Salad with Ginger-Pineapple Dressing

Roast Pork Salad with Ginger-Pineapple Dressing, 

SERVES 4

• 12 oz. pork tenderloin
  
• 1/8 tsp salt
• 1/8 tsp. black pepper
• 2 tbsp. honey mustard
• 6 cups torn romaine and/or fresh spinach
• 2 cups fresh pineapple chunks and/or nectarines or peaches
• cracked black pepper (optional)
• 1 recipe ginger-pineapple dressing

• Preheat oven to 425 F. Trim fat from pork tenderloin; sprinkle pork with salt and ground black pepper.
• Place pork tenderloin on a rack in a shallow roasting pan. Roast for 20 minutes.
• Spoon honey mustard on pork tenderloin.
• Roast for 5 to 10 mins. more or until an instant-read thermometer inserted in the thickest part of the tenderloin registers 160 F.
• To serve, thinly slice pork tenderloin.
• On four serving plates arrange romaine, pork, and fruit. If desired, sprinkle salads with cracked black pepper.
• Stir Ginger-Pineapple Dressing; drizzle onto salads.

COOK’S TIP
Make-Ahead Directions:  Make Ginger-Pineapple Dressing; cover and chill for up to 24 hours.

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 tbsp. honey mustard, and 1 tsp. grated fresh ginger.  Cover; chill until serving time.