For a summertime get together, try this easy pork and spinach salad.
15m
PREP TIME
30m
COOK TIME
6
INGREDIENTS
Servings: 6
Ingredients
- 1 pound pork tenderloin
- 1 cup orange juice
- 1/4 cup French's® Honey Dijon Mustard Squeeze Bottle
- 12 cups fresh baby spinach
- 1 1/2 cups orange segments (about 3 medium oranges)
- 1/2 of a red bell pepper, cut into strips
KEY PRODUCTS
INSTRUCTIONS
- 1 COMBINE orange juice and mustard in small bowl; divide mixture in half. Season pork with salt and pepper. Grill pork over medium heat for 30 minutes or until internal temperature of 160°F, turning often and brushing frequently with mustard mixture. Cool slightly. Cut into 1/4-inch-thick slices.
- 2 ARRANGE spinach and red pepper on serving plate. Top with pork and orange segments. Serve with remaining dressing.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
