Although chicken and fish are common salad ingredients, the other white meat, pork, is not the first protein that comes to mind when making a dinner salad. Cook outside the box with this scrumptious salad.
Thin slices of roasted pork are placed on a bed of greens. A quick dressing that combines pineapple juice with honey mustard and fresh ginger is drizzled over the top. To impress your family with this clever recipe, read more.
From Better Homes and Gardens magazine
Ingredients
12 oz. pork tenderloin
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. 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
- Preheat oven to 425 degrees F. Trim fat from pork; sprinkle with salt and pepper. Place pork on rack in shallow roasting pan. Roast pork for 20 minutes.
- Spoon mustard on pork. Roast 5 to 10 minutes longer or until an instant-read thermometer inserted in the thickest part registers 160 degrees F.
- Thinly slice pork.
- In four salad bowls or on plates arrange greens, pork, and fruit. Sprinkle with cracked black pepper. Stir ginger-pineapple dressing; drizzle on salads and enjoy.
Serves 4.
Ginger-Pineapple Dressing: In a small bowl combine 1/4 cup low-fat mayonnaise dressing, 1/4 cup unsweetened pineapple juice or orange juice, 1 tablespoon honey-mustard, and 1 teaspoon grated fresh ginger. Cover; chill until serving time.
Print recipe with images | without images
Carrera
Marc Jacobs
Great Plains
I don't care for pork, but that looks kind of interesting. My old man would love that.
1Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.