12 oz. pork tenderloin
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 Tbsp. honey mustard
- 6 cups torn romaine and/or spinach
- 2 cups fresh or canned pineapple chunks and/or sliced fresh nectarines or peaches
- Cracked black pepper (optional)
Ginger-pineapple dressing recipe
For the rest of the week...Spinach and Pineapple Salad *(Add grilled chicken)
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