How To make Grilled Tenderloin Salad with Honey Mustard Dressing
How To make Grilled Tenderloin Salad with Honey Mustard Dressing
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1/4 ts Ground ginger 2 tb Honey 1 tb Dijon mustard 2 Pork tenderloins (1/2 pound) Vegetable cooking spray 1/3 c Plus 1 T nonfat mayonnaise 1/3 c Plus 1 T pineapple juice 2 tb Honey 1 tb Ground ginger 2 c Tightly packed leaf lettuce 2 c Tightly packed torn endive 2 c Cubed fresh pineapple 1/4 c Thinly sliced purple onion -separated into rings 12 1/2" thick sliced peeled -cantaloupe 1/4 c Sliced almonds, toasted Combine the first 3 ingredients in a small bowl. Trim fat from pork and brush honey mixture over pork. Coat barbeque grill rack with cooking spray and place on grill over medium-hot coals or heat. Place pork on rack and cook 18 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Cut into 1/4 inch thick slices and set aside. Combine salad dressing and next 4 ingredients in a container of an electric blender; cover and process until smooth. Divide pork, lettuces, pineapple, onion, and cantaloupe evenly among 6 serving plates. Top each salad with 2 tsps. almonds. Serve each with 2 1/2 tablespoons dressing.
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Creamy Mustard Sauce for chicken, beef, meatballs and more
This creamy mustard butter sauce is fantastic with roast chicken or beef, rib eye or eye fillet steak, roast pork or pork chops and more, including Swedish meatballs!
The Dijon mustard and white wine give it a beautiful flavour, and Western Star butter creates a deliciously creamy taste and texture, adding just the right finishing touch to your meal. Serve mustard sauce with Christmas roasts such as pork, rib roast or roast eye fillet.
RECIPE TIPS:
- You can make this sauce ahead too. Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan.
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