BH&G 3648
From
Dave Drum@1:3634/12 to
All on Tue Aug 17 04:33:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roast Pork Salad w/Ginger-Pineapple Dressing
Categories: Pork, Fruits, Dressings
Yield: 4 Servings
12 oz Pork tenderloin
1/8 ts Salt
1/8 ts Freshly ground black pepper
2 tb Honey mustard
6 c Torn romaine and/or spinach
2 c Fresh or canned pineapple
- chunks and/or sliced fresh
- nectarines or peaches
Cracked black pepper
- (optional)
MMMMM-----------------GINGER-PINEAPPLE DRESSING----------------------
1/4 c Mayonnaise
1/4 c Unsweetened pineapple or
- orange juice
1 tb Honey-mustard
1 ts Grated fresh ginger
In small bowl combine mayonnaise, pineapple juice or
orange juice, honey-mustard, and ginger. Cover and chill
for 2 to 24 hours.
Set oven to 425ºF/218ºC.
Trim fat from meat. Sprinkle pork with salt and pepper.
Place pork on rack in a shallow roasting pan. Roast for
20 minutes. Spoon mustard on pork. Roast for 5 to 10
minutes longer. Thinly slice pork. Cool completely.
In four salad containers evenly layer greens, pork, and
fruit. Sprinkle with cracked black pepper. Cover and
chill for 2 to 24 hours. Divide dressing evenly among
four small containers. Cover and chill for 2 to 24 hours.
To serve, drizzle one dressing portion over one salad
portion. Cover and shake to combine or toss with a fork
to combine.
TO TAKE: To tote, place salad and dressing containers in
an insulated bag with an ice pack.
Makes: 4 servings
Better Homes & Gardens | August 2017
MM Format by Dave Drum - 05 August 2017
Uncle Dirty Dave's Archives
MMMMM
... An Italian doesn't order espresso, he orders un caffe.
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