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Trim fat from pork. Cut pork crosswise into 1/4-inch slices. Sprinkle with salt and pepper.
In a very large skillet, cook pork, half at a time, in hot canola oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Remove from pan and set aside.
For dressing, combine orange zest and juice, vinegar, soy sauce, honey, sesame oil and ginger in a screw-top jar. Cover and shake well.
Place arugula on a serving platter. Top with pork slices, canned apricots, avocado slices and dried apricots. Drizzle with salad dressing.