Roast Pork Salad with Ginger-Pineapple Dressing - 22g Carbs, 3g Fibe
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From Better Homes and Gardens Diabetic Living
Prep: 25 minutes
Roast: 20 minutes + 5 minutes
Makes 4 servings
If you use fresh pineapple, cut it up in a bowl and save the juice
for the dressing.
12 oz pork tenderloin
1/8 tsp salt
1/8 tsp 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 below)
1. Preheat oven to 425 degrees F. Trim fat from pork; sprinkle with
salt and ground black pepper. Place pork on a rack in a shallow
roasting pan. Roast for 20 minutes.
2. Spoon mustard onto pork. Roast 5 to 10 minutes or until an
instant-read thermometer inserted in the thickest part registers
160 degrees F.
3. To serve, thinly slice pork. In 4 salad bowls or plates, arrange
greens, pork, and fruit. If desired, sprinkle salads with cracked
black pepper. Stir Ginger-Pineapple Dressing; drizzle onto salads.
Makes 4 servings
¬¬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 Tbsp honey mustard
1 tsp grated fresh ginger
Cover; chill until serving time.
Per Serving:
240 Calories, 8g Total Fat, 2g Saturated Fat, 60mg Cholesterol,
219mg Sodium, 22g Carbs, 3g Fiber, 19g Protein
Exchanges: 1 Fruit, 1 Vegetables, 2 1/2 Very Lean Meat, 1 1/2 Fat