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Pork and Pineapple Salad

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By Pillsbury Kitchens
Updated Feb 4, 2011
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Looking for a distinctive dinner? Then check out this grilled pork and pineapple salad flavored with a tangy mayonnaise mixture.

Pork and Pineapple Salad

  • Prep Time 35 min
  • Total 1 hr 35 min
  • Ingredients 9
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Add mayonnaise to remaining pineapple liquid mixture; mix well. Cover; refrigerate until serving time.
  • Step 
    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.
  • Step 
    4
    In large bowl, combine salad mix, pineapple tidbits and onions; mix well. Add mayonnaise mixture; toss to coat.
  • Step 
    5
    To serve, divide salad mixture onto 4 individual serving plates. Top each with pork slices.

Nutrition

290 Calories
19g Total Fat
19g Protein
11g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
3g
15%
Cholesterol
55mg
18%
Sodium
170mg
7%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
10%
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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