This vibrant salad balances the savory richness of grilled pork tenderloin with the bright, tropical notes of pineapple and cantaloupe. The honey-mustard dressing, blended with a hint of ground ginger, adds a creamy, sweet, and tangy finish that ties all the flavors together. Perfect for a light summer lunch or a healthy weeknight dinner, this dish offers a satisfying mix of textures from the tender meat, crisp lettuce, and crunchy toasted almonds. It’s an elegant yet simple meal that feels special enough for guests but easy enough for everyday cooking.
Grilled Tenderloin Salad With Honey-Mustard D
Description
This vibrant salad balances the savory richness of grilled pork tenderloin with the bright, tropical notes of pineapple and cantaloupe. The honey-mustard dressing, blended with a hint of ground ginger, adds a creamy, sweet, and tangy finish that ties all the flavors together. Perfect for a light summer lunch or a healthy weeknight dinner, this dish offers a satisfying mix of textures from the tender meat, crisp lettuce, and crunchy toasted almonds. It&# 226;ÂÂs an elegant yet simple meal that feels special enough for guests but easy enough for everyday cooking.Ingredients
Directions
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Preheat your grill to medium-high heat.
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Trim excess fat from the pork tenderloins.
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In a small bowl, whisk together the honey, Dijon mustard, and ground ginger to create the glaze.
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Brush the honey-mustard mixture generously over the pork tenderloins.
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Lightly coat the grill grates with cooking spray to prevent sticking.
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Place the pork tenderloins on the grill and cook for about 18 minutes, turning occasionally, until an internal thermometer reads 160 degrees F.
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Remove pork from the grill and let it rest for 5 minutes before slicing into 1/4-inch thick pieces.
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While the pork rests, prepare the dressing by blending mayonnaise, pineapple juice, honey, and ground ginger in a blender until smooth.
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Wash and dry the leaf lettuce and tear the endive into bite-sized pieces.
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Cube the fresh pineapple and slice the cantaloupe into 1/2-inch thick rounds.
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Thinly slice the purple onion and separate into rings.
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Toast the sliced almonds in a dry skillet over medium heat until golden, then set aside.
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Divide the lettuce, endive, pineapple, cantaloupe, and onion evenly among 6 serving plates.
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Arrange the sliced pork tenderloin on top of the greens.
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Drizzle each salad with 2 1/2 tablespoons of the honey-mustard dressing.
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Sprinkle with toasted almonds and serve immediately.
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.
Note
The ingredient list provided is incomplete for the full recipe described in the directions. You will also need: leaf lettuce, endive, fresh pineapple, cantaloupe, purple onion, sliced almonds, mayonnaise, and pineapple juice for the dressing.
Ensure pork reaches an internal temperature of 160ðF (71ðC) for food safety. Letting the meat rest allows juices to redistribute, keeping the slices tender.
For a lighter dressing option, you can substitute Greek yogurt for half of the mayonnaise.
