Tropical Pork Tenderloin Salad

I'm repeating this salad that Erica made again for Bucket today.  It is so tasty!

Friend Erica served this wonderful tropical Pork Tenderloin Salad at our Oct. Bucket luncheon.  Several parts of it can be done days ahead so it would be good for entertaining.  The tenderloins could be done a day or two before hand; the flavors are enhanced after a few hours of chilling.  Make the dressing as long as a day or two in advance.  The flavors are delightful-I'm always on the lookout for a new and different salad and this fits the bill.

Tropical Pork Tenderloin Salad

2 pork tenderloins, approximately 2 pounds total
1 medium fresh pineapple
2 cups red seedless grapes
2 ripe mangos
2 ripe avocados
1/2 cup toasted pine nuts
crisp lettuce leaves
lime slices and mint for garnish

Ginger-Lime Marinade:

1/4 cup olive oil
Juice and grated rind of two medium to large limes
1 large clove garlic, minced
1 Tbs. mined ginger root
2 Tbsp. chopped fresh cilantro
1 tsp. salt
1/2 tsp. Tabasco sauce
1 tsp. sugar

Lime-Celery Seed Dressing

1/2 cup vegetable oil
1/4 fresh lime juice
2 tsp. hot and sweet mustard
1/2 tsp. salt
1 Tbsp. honey
Dash tabasco sauce
1 tsp. celery seed

Combine marinade ingredients and whisk until well-blended.  trim tenderloins of all fat and silver skin.  Place in a gallon-size heavy-duty zip-top plastic bag and pour over the marinade.  Place in the refrigerator for several hours or overnight. 
Remove tenderloins from the marinade and place on a hot grill.  Grill, turning to brown on all sides for 20 minutes to 25, or until internal temperature reached 155 to 160 degrees.  remove.  cool.  Wrap and chill until ready to use.

Peel pineapple and cut into bite-sized chunks.  cut grapes in half.  Peel mangos and avocados and cut into small slices.

Make dressing by whisking ingredients until well-blended (or mix in blender).

to assemble salad:  Line a large platter or large shallow bowl with lettuce leaves.

Slice tenderloin into 1/4-inch slices.  toss tenderloin in half of the dressing and place in center of the lettuce.

Arrange fruit in an attractive fashion around pork.  Drizzle with remaining dressing.  Sprinkle with pine nuts and garnish with lime slices and mint leaves.  Serve immediately.  Serves 8-10.