_{Photo: Beau Gustafson; Styling: Jan Gautro}

Ingredients

1 (1-pound) pork tenderloin, trimmed

1 tablespoon Sriracha (hot chile sauce)

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

Preparation

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.

Serves 4

Borrowed from Cooking Light, October 2008