Subj : BH&G 3648
To   : All
From : Dave Drum
Date : Tue Aug 17 2021 04:33:00

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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