Citrus Pork Tenderloin & Spinach Salad

For a summertime get together, try this easy pork and spinach salad.
15m
PREP TIME
30m
COOK TIME
6
INGREDIENTS

Servings: 6

Ingredients

  • Step1
  • 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

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.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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