---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 6 servings
     1/4 ts Ground ginger
       2 tb Honey
       1 tb Dijon mustard
       2    Pork tenderloins (1/2 pound)
            Vegetable cooking spray
     1/3 c  Plus 1 T nonfat mayonnaise
     1/3 c  Plus 1 T pineapple juice
       2 tb Honey
       1 tb Ground ginger
       2 c  Tightly packed leaf lettuce
       2 c  Tightly packed torn endive
       2 c  Cubed fresh pineapple
     1/4 c  Thinly sliced purple onion
            -separated into rings
      12    1/2 thick sliced peeled
     1/4 c  Sliced almonds, toasted
   Combine the first 3 ingredients in a small bowl. Trim
   fat from pork and brush honey mixture over pork.
   Coat barbeque grill rack with cooking spray and place
   on grill over medium-hot coals or heat. Place pork on
   rack and cook 18 minutes or until meat thermometer
   registers 160 degrees, turning pork occasionally. Cut
   into 1/4 inch thick slices and set aside. Combine
   salad dressing and next 4 ingredients in a container
   of an electric blender; cover and process until
   smooth. Divide pork, lettuces, pineapple, onion, and
   cantaloupe evenly among 6 serving plates. Top each
   salad with 2 tsps. almonds. Serve each with 2 1/2
   tablespoons dressing.