1/4 ts Ground ginger
2 tb Honey
1 tb Dijon mustard
2 Pork tenderloins (1/2 pound)
Vegetable cooking spray 1/3 c Plus 1 T nonfat mayonnaise
1/3 c Plus 1 T pineapple juice
2 tb Honey
1 tb Ground ginger
2 c Tightly packed leaf lettuce
2 c Tightly packed torn endive
2 c Cubed fresh pineapple
1/4 c Thinly sliced purple onion
-separated into rings 12 1/2″ thick sliced peeled
-cantaloupe 1/4 c Sliced almonds, toasted
Combine the first 3 ingredients in a small bowl. Trim fat from pork and brush honey mixture over pork. Coat barbeque grill rack with cooking spray and place on grill over medium-hot coals or heat. Place pork on rack and cook 18 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Cut into 1/4 inch thick slices and set aside. Combine salad dressing and next 4 ingredients in a container of an electric blender; cover and process until smooth. Divide pork, lettuces, pineapple, onion, and cantaloupe evenly among 6 serving plates. Top each salad with 2 tsps. almonds. Serve each with 2 1/2 tablespoons dressing.