≡   Categories
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


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

Source: cookpad.com