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