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 teaspoons almonds.
Serve each with 2 1/2 tablespoons dressing.
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