• BH&G 3648

    From Dave Drum@1:3634/12 to All on Tue Aug 17 04:35:00 2021
    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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