Roast Pork Salad With Ginger-Pineapple Dressing

By | April 1, 2009

Roast Pork Salad With Ginger-Pineapple Dressing

Pork Salad Ingredients

  • Pork tenderloin – 12 oz
  • Romaine lettuce – 6 cups
  • Pineapple – 2 cups, either fresh or canned, sliced into quarters
  • Pineapple juice- ¼ cup unsweetened juice
  • Mayonnaise Dressing – ¼ cup, preferably low-fat
  • Mustard – 2 tablespoons of honey mustard, or if unavailable, French mustard
  • Ginger – 1 teaspoon of fresh ginger finely chopped or grated
  • Pepper – 1/8 teaspoon fresh black ground pepper
  • 1/8 teaspoon salt


  1. Combine the mayonnaise dressing with the pineapple juice in a bowl and whisk thoroughly. Add 1tablespoon mustard and the fresh ginger and whisk together. Your Ginger-Pineapple Dressing is ready and you can refrigerate it until serving time.
  2. Preheat your oven to 425° F and trim the fat from the pork. Mix the salt and ground pepper together and sprinkle it evenly over the pork. Place it on a rack in a shallow roasting pan for 18 to 20 minutes.
  3. Remove the pork and pour the remaining mustard onto it. Coat the entire meat in an even layer of mustard and roast it for another 5 to 10 minutes. If you are afraid of overcooking your meat, you can use an instant-read thermometer. Insert the thermometer into the thickest part of the meat. It should register about 160 degrees F.
  4. Arrange the lettuce, pineapple quarters and thin slices of the pork on 4 salad plates. Stir your chilled Ginger-Pineapple Dressing, pour it over your salad and serve.

Health Tips

  • Roast Pork Salad with Ginger-Pineapple Dressing has 226 calories and has a total fat content of 6 g.
  • This salad is diabetes-friendly as pineapples have a moderate Glycemic Index. They are also very low in sodium and high in potassium and are therefore ideally suited for people suffering from Hypertension.  Make sure that you only use unsweetened pineapple in your salad as sweetened pineapple has a high Glycemic Index and will cause fluctuations in your blood sugar levels.
  • There are many salad recipes that call for skinless chicken breast which you can substitute for Pork tenderloin. Pork tenderloin has less fat and fewer calories. It is also a good source of thiamine and riboflavin – 2 B vitamins that are essential for healthy red blood cells and growth.
  • If you wish to avoid even moderate Glycemic foods, you can use oranges instead of pineapples. Oranges add a pleasant tang to your salad and they are also high in fiber and help to control blood sugar levels.