Cajun Pork Tenderloin With Pineapple Salad and Citrus Honey Dressing

Roasted pork tenderloins sliced and served over salad1 teaspoon Fresh Lime Zest
greens. Tenderloins are roasted over high heat to sear1/4 cup Fresh Lime Juice
the outside and lock in the juices. Salad greens are1 tablespoon Honey
mixed with pineapple chunks, red bell pepper, and1 teaspoon Cajun Seasoningpinch Cayenne Pepper
walnuts. The salad is tossed with a fresh lime andPreparation:
honey dressing. This is a great dish to serve as a lightPork Tenderloins:
dinner any time of year.1. Preheat oven to 425 F.
Cook's Notes:2. Spray the tenderloins with olive oil spray. Coat all
You should always cook pork to an internalsides with Cajun seasoning.
temperature approaching 160 F. to insure that all3. Place tenderloins in baking dish and roast 30-40
potentially harmful germs are killed.minutes or until a meat thermometer in the center of
Cajun Pork Tenderloin with Pineapple Salad and Citrusone tenderloin reaches 160 F.
Honey DressingSalad:
Ingredients:1. Place cantaloupe slices across half of dinner plate in
Pork:fan pattern.
1 or 2 Pork Tenderloins (2 pounds total)2. Add pineapple chunks, walnuts, diced bell pepper and
Olive Oil Cooking Spraysalad green to large salad bowl.
1 tablespoon Cajun Seasoning3. Add fresh lime zest, fresh lime juice, honey, Cajun
Pineapple Salad:seasoning, and cayenne pepper to blender. Blend until
1 (16 ounces) can Pineapple Chunkssmooth.
1/2 cup Pineapple or Apple Juice4. Pour half the dressing over the salad and toss to
1 Red Bell Pepper, dicedcoat.
4 cups Mixed Greens (baby spinach or spring mix)5. Spoon salad onto plate opposite cantaloupe.
1 cup of chopped Black Walnuts6. Slice tenderloin crosswise into ½" thick slices.
1/2 Cantaloupe, sliced thinly7. Fan pork slices over salad greens. Drizzle remaining
Dressing:dressing over pork.