Honey-Mustard Pork Salad

• 1 Tbsp. honey
• 2 tsp. Dijon mustard
• 1/8 tsp. ground ginger
• 12 oz. pork tenderloin
• 1/3 c. fat-free mayonnaise dressing or salad dressing
• 1/3 c. pineapple or orange juice
• 1 Tbsp. honey
• 1 Tbsp. Dijon mustard
• 1/8 tsp. ground ginger
• 6 c. torn mixed greens
• 2 c. fresh strawberries, halved
• 1 papaya, seeded, peeled, sliced lengthwise and halved
• freshly ground black pepper (optional)

1. In a small bowl or custard cup, stir together the 1 tablespoon honey, 2 teaspoons Dijon mustard and 1/8 teaspoon ginger. Trim fat from pork tenderloin. Place on a rack in a shallow foil-lined roasting pan. Brush mustard mixture over outside of tenderloin. Insert a meat thermometer in center of tenderloin. Roast, uncovered, in a 425u0b0 oven for 25 to 35 minutes or until thermometer registers 160u0b0.

honey, mustard, ground ginger, pork tenderloin, mayonnaise dressing, pineapple, honey, mustard, ground ginger, mixed greens, fresh strawberries, papaya, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6407 (may not work)