Pork and Pineapple Salad

Looking for a distinctive dinner? Then check out this grilled pork and pineapple salad flavored with a tangy mayonnaise mixture.

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  • prep time 35 min
  • total time 1 hr 35 min
  • ingredients 9
  • servings 4
 

Ingredients

1
(8-oz.) can pineapple tidbits in unsweetened juice, drained, reserving liquid
3
tablespoons oil
1
tablespoon cider vinegar
2
teaspoons Dijon mustard
1
garlic clove, minced
1
(3/4-lb.) pork tenderloin
3
tablespoons mayonnaise
1
(10-oz.) pkg. romaine and radicchio salad mix
3
green onions, thinly sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine reserved pineapple liquid, oil, vinegar, mustard and garlic; mix with wire whisk until well blended. Pour 1/4 cup of the pineapple liquid mixture into nonmetal dish or large resealable food storage plastic bag. Add pork tenderloin; turn to coat. Cover dish or seal bag. Refrigerate 1 to 4 hours to marinate.
  • 2 Add mayonnaise to remaining pineapple liquid mixture; mix well. Cover; refrigerate until serving time.
  • 3 Heat grill. When ready to grill, remove pork from marinade; discard marinade. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until no longer pink in center, turning once. Cut pork diagonally into thin slices.
  • 4 In large bowl, combine salad mix, pineapple tidbits and onions; mix well. Add mayonnaise mixture; toss to coat.
  • 5 To serve, divide salad mixture onto 4 individual serving plates. Top each with pork slices.
  • 1 In small bowl, combine reserved pineapple liquid, oil, vinegar, mustard and garlic; mix with wire whisk until well blended. Pour 1/4 cup of the pineapple liquid mixture into nonmetal dish or large resealable food storage plastic bag. Add pork tenderloin; turn to coat. Cover dish or seal bag. Refrigerate 1 to 4 hours to marinate.
  • 2 Add mayonnaise to remaining pineapple liquid mixture; mix well. Cover; refrigerate until serving time.
  • 3 Heat grill. When ready to grill, remove pork from marinade; discard marinade. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until no longer pink in center, turning once. Cut pork diagonally into thin slices.
  • 4 In large bowl, combine salad mix, pineapple tidbits and onions; mix well. Add mayonnaise mixture; toss to coat.
  • 5 To serve, divide salad mixture onto 4 individual serving plates. Top each with pork slices.

EXPERT TIPS

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Expert Tips

To broil pork, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

Cook pork to an internal temperature of 150 to 165°F. This temperature ensures that even lean pork is tender and juicy.

Two 3/4-pound pork tenderloins are often packaged together. Freeze the extra tenderloin for later use, or marinate it in a mixture of oil, lemon juice and garlic. Grill the extra pork alongside the pork for this salad. Refrigerate the extra grilled pork to use for sandwiches or to reheat and serve at another meal.

For a stronger smoky-grill flavor, use pineapple rings in place of the tidbits. Add the pineapple rings to the grill for the last 10 minutes of the pork cooking time. Cut the grilled pineapple into small pieces and toss it with the salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
3g,
3%
),
Cholesterol
55mg
55%;
Sodium
170mg
170%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
6%;
Iron
10%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.