Roast Pork Salad with Ginger-Pineapple Dressing
From: Diabetic LivingPork tenderloin has fewer calories and slightly less fat than skinless chicken breast. This main dish salad recipe is just one of many ways to use this versatile meat.
Servings: Makes 4 servings.
Prep: 25 mins
Total: 50 mins
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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 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.
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.
Nutrition Facts
Calories 226, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 22 g, Fiber 3 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 55%, Calcium 4%, Iron 10%. Exchanges: Vegetable 1, Fruit 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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