Roast Pork Salad

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.