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 ¼ 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 2½ tablespoons dressing.
Calories per serving: 250; grams of fat 5.7
Your Grilled Tenderloin Salad with Honey-Mustard Dressing is ready. Happy cooking!
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