Spinach Salad With Spiced Pork And Ginger Dressing

• 1 (1-pound) pork tenderloin, trimmed
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Cooking spray
• 3 cups baby spinach leaves
• 2 cups thinly sliced Napa cabbage
• 1 cup red bell pepper strips
• 1/4 cup low-fat sesame ginger dressing (such as Newman's Own)

1. Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm.
3. Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork.

pork tenderloin, sriracha, brown sugar, garlic, salt, cooking spray, baby spinach, cabbage, red bell pepper, lowfat sesame ginger dressing

Taken from www.myrecipes.com/recipe/spinach-salad-with-spiced-pork-ginger-dressing (may not work)