The tenderloin is the leanest cut of pork you can buy. To make this main-course salad, you first marinate the meat, then quickly bake it and very thinly slice it. Serve the meat over mixed bitter greens.

6	ozs	Pork tenderloin, trimmed of all visible fat
2	Tbsp	Orange juice
1	Tbsp	Soy sauce
1	Tbsp	Honey
1/2	Tbsp	Minced fresh ginger
1	tsp	Chopped fresh rosemary
1	clove	Garlic, minced
1/8	tsp	Ground black pepper
1/2	cup	Balsamic vinegar
1	Tbsp	Olive oil
2	tsp	Dijon mustard
6	cups	Mixed bitter greens

• Place the pork in a glass or ceramic dish just large enough to hold it. In a small bowl, whisk together the orange juice, soy sauce, honey, ginger, rosemary, garlic and pepper. Pour over the pork and turn it to coat all sides. Cover with plastic wrap, refrigerate and allow to marinate for at least 30 minutes and up to 12 hours; flip the piece occasionally during this time.

• Remove the pork from it's marinade and transfer it to a 9" pie plate; discard the marinade. Bake at 400 degree oven for 25 minutes, or until a meat thermometer inserted in the thickest part reads 160 degrees.

• Remove from the oven and transfer to a cutting board. Let stand about 10 minutes before carving into 1/4" slices.

• In a small bowl, whisk together the vinegar, oil and mustard. Place the greens in a large bowl. Drizzle with the dressing and toss well. Divide among individual plates and top with the pork slices.

• Preparation time: 20 minutes plus marinating time
  Baking time: 25 minutes
  Per Serving:130 calories. 4.6g fat (32% of calories) 28 mg cholesterol, 218 mg. sodium.