Roast Pork Salad with Ginger-Pineapple Dressing

Pork tenderloin has fewer calories and slightly less fat than skinless chicken breast. This main dish salad recipe is just one of many ways to use the versatile meat.

Ingredients

• 12 ounces pork tenderloin
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons honey mustard
• 6 cups torn romaine and/or spinach
• 2 cups fresh or canned pineapple chunks and/or sliced fresh nectarines or peaches
• Cracked black pepper (optional)
• 1 recipe Ginger-Pineapple Dressing (see below)

Directions

1. Preheat oven to 425 degrees F. Trim fat from meat. Sprinkle pork with salt and pepper. Place pork on rack in a shallow roasting pan. Roast for 20 minutes. Spoon mustard on pork. Roast for 5 to 10 minutes longer or until an instant-read thermometer inserted in the thickest part registers 160 degrees F. Thinly slice pork. Cool completely.
2. In four salad containers evenly layer greens, pork, and fruit. Sprinkle with cracked black pepper. Cover and chill for 2 to 24 hours. Divide dressing evenly among four small containers. Cover and chill for 2 to 24 hours.
3. To serve, drizzle one dressing portion over one salad portion. Cover and shake to combine or toss with a fork to combine.

TO TAKE: To tote, place salad and dressing containers in an insulated bag with an ice pack.

Ginger-Pineapple Dressing

Ingredients

• 1/4 cup low-fat mayonnaise
• 1/4 cup unsweetened pineapple juice or orange juice
• 1 tablespoon honey-mustard
• 1 teaspoon grated fresh ginger

Directions

1. In small bowl combine mayonnaise, pineapple juice or orange juice, honey-mustard, and ginger. Cover and chill for 2 to 24 hours.