1 lb. pork tenderloin
1 cup orange juice
1/4 cup FRENCH'S® Honey Dijon Mustard or FRENCH'S® Honey Mustard
12 cups fresh baby spinach or mixed field greens
1 1/2 cups orange segments (about 3 medium oranges)
1/2 of a red bell pepper, cut into strips
COMBINE orange juice and mustard in small bowl; divide mixture in half. Season pork with salt and pepper. Grill pork over medium heat for 30 minutes or until internal temperature of 160°F, turning often and brushing frequently with mustard mixture. Cool slightly. Cut into 1/4-inch-thick slices.
ARRANGE spinach and red pepper on serving plate. Top with pork and orange segments. Serve with remaining dressing.
Tip: For extra crispiness, heat French Fried Onions in microwave for 1 minute.