Pork and Pineapple Salad

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

  • 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
  • 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.
  • 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.
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