Spinach and Honey Mustard-Glazed Pork Salad

• 1 lb pork tenderloin,trimmed
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp vegetable oil
• 3/4 cup Newman's Own Lighten Up Honey Mustard Dressing, divided
• 6 oz bag baby spinach
• 1 Gala apple, chopped
• 3 cup mustard greens or Romaine
• 1/2 cup canned black-eyed peas, drained and rinsed

1. Preheat oven to 350F.
2. Sprinkle pork with salt and pepper; spray with nonstick cooking spray.
3. In a large nonstick skillet, heat oil over medium-heat.
4. Add pork; cook 5 minutes or until browned, turning occasionally.
5. Bake for 15 minutes; brush with 1/4 cup dressing.
6. Bake an additional 5 minutes or until meat thermometer registers 155F.
7. Let stand 10 minutes; cut into thin slices.
8. In a large bowl, combine spinach, apple, greens, peas and remaining dressing; toss.
9. Top with pork.

pork tenderloin, salt, ground black pepper, vegetable oil, newmans own, baby spinach, apple, mustard greens, blackeyed peas

Taken from cookpad.com/us/recipes/331258-spinach-and-honey-mustard-glazed-pork-salad (may not work)