orange segments (about 3 medium oranges)
of a red bell pepper, cut into strips
1COMBINE 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.
2ARRANGE spinach and red pepper on serving plate. Top with pork and orange segments. Serve with remaining dressing.
Nutrition information coming soon.
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