This vibrant salad combines tender, juicy slices of grilled pork tenderloin with crisp lettuce and sweet pineapple chunks. The star of the dish is the homemade honey-mustard dressing, which blends smooth Dijon mustard, sweet honey, and a hint of aromatic ground ginger for a complex flavor profile. The sweetness of the fruit and dressing balances the savory richness of the pork perfectly. It’s a light yet satisfying meal that feels indulgent without being heavy. Ideal for a warm-weather lunch, a summer picnic, or a quick weeknight dinner, this dish brings together fresh textures and bold flavors. The toasted almonds add a delightful crunch, completing the experience. Simple to assemble with pantry staples and fresh produce, itâÂÂs a reliable favorite for any occasion.
Grilled Tenderloin Salad With Honey-Mustard Dressing
Description
This vibrant salad combines tender, juicy slices of grilled pork tenderloin with crisp lettuce and sweet pineapple chunks. The star of the dish is the homemade honey-mustard dressing, which blends smooth Dijon mustard, sweet honey, and a hint of aromatic ground ginger for a complex flavor profile. The sweetness of the fruit and dressing balances the savory richness of the pork perfectly. It&# 226;ÂÂs a light yet satisfying meal that feels indulgent without being heavy. Ideal for a warm-weather lunch, a summer picnic, or a quick weeknight dinner, this dish brings together fresh textures and bold flavors. The toasted almonds add a delightful crunch, completing the experience. Simple to assemble with pantry staples and fresh produce, itâÂÂs a reliable favorite for any occasion.Ingredients
Directions
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Preheat your grill to medium-high heat and coat the rack with vegetable cooking spray.
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Trim any excess fat from the pork tenderloins and pat them dry with paper towels.
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In a small bowl, whisk together the honey, Dijon mustard, and ground ginger to create a glaze.
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Brush the honey-mustard glaze evenly over the pork tenderloins.
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Place the pork on the prepared grill rack and cook for about 18 minutes, turning occasionally.
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Cook until the internal temperature reaches 160 degrees Fahrenheit, ensuring the meat is fully cooked.
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Remove the pork from the grill and let it rest for a few minutes before slicing.
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Cut the pork into 1/4-inch thick slices and set aside.
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While the pork cooks, prepare the dressing by combining the remaining honey, mustard, and ginger ingredients in a blender.
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Add the mayonnaise, pineapple juice, and any other dressing ingredients to the blender.
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Blend the dressing on high speed until completely smooth.
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Divide the leaf lettuce and torn endive evenly among six serving plates.
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Top the greens with cubed fresh pineapple, thinly sliced purple onion rings, and cantaloupe slices.
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Arrange the sliced grilled pork tenderloin over the salad toppings.
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Sprinkle each salad with toasted sliced almonds for added crunch.
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Drizzle each salad with the honey-mustard dressing just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 102.9kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.5g3%
- Cholesterol 37.2mg13%
- Sodium 59.7mg3%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 0.1g1%
- Sugars 6.3g
- Protein 13.4g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.