3 pounds boneless pork loin
1 cup soy sauce
1 tablespoon grated ginger root
3 tablespoons chopped onion
1 pineapple, peeled, sliced and quartered
2 red onions, sliced thinly
2 large heads romaine
8 ounces fresh spinach
1 small head red cabbage
1 1/2 cups smoked almonds
Pineapple Honey Dressing recipe below
Several hours in advance combine soy sauce, ginger and chopped onion. Place loin on shallow baking pan. Brush with soy mixture. Roast at 325F until internal temperature is 160F., brushing twice with soy mixture. Chill pork; then slice thinly. Wash greens, tear. Toss with red onion slices, pineapple and cabbage shreds. Portion greens onto chilled dinner plates. Top each with 3 ounces of pork loin slices, overlapping in fan shape. Garnish with almonds. Serve with Pineapple Honey Dressing. Serves 12.
Pineapple Honey Dressing:
Combine well 1/2 cup honey, 2 cups vegetable oil, 1 cup salad vinegar, 1/4 cup frozen pineapple juice concentrate, 1 tablespoon easch: dry mustard, chopped onion and grated ginger root, and the zest from one lime.
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