Roast Pork Salad

Directions

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 recipe)

---

Directions

---

1. Preheat oven to 425 degrees F. Trim fat from pork; sprinkle salt and pepper. Place pork on rack in shallow roasting pan. Roast pork for 20 minutes.

---

2. 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.

---

3. 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. Makes 4 servings.

---

Ginger-Pineapple Dressing: In 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.

---