Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve pork tenderloin atop a bed of fresh greens and toss with sliced fruit and a homemade dressing.

Abby Dinces
Recipe by Cooking Light July 2003

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Read the full recipe after the video.

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Yield:
4 servings (serving size: 1 cup greens, 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya)
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Ingredients

Ingredient Checklist

Directions

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  • Prepare grill.

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  • To prepare dressing, combine first 11 ingredients in a food processor; process until smooth.

  • To prepare pork, slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Rub 2 tablespoons dressing on pork; reserve remaining dressing. Place pork on grill rack coated with cooking spray; cook 10 minutes on each side or until a meat thermometer registers 155°. Let stand 5 minutes. Cut pork into 1/4-inch-thick slices; toss with reserved dressing.

  • Place 1 cup greens on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

263 calories; calories from fat 30%; fat 8.7g; saturated fat 2.3g; mono fat 4.8g; poly fat 0.9g; protein 28.4g; carbohydrates 18.3g; fiber 3.2g; cholesterol 69mg; iron 2.7mg; sodium 371mg; calcium 78mg.
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