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Island Pork Tenderloin Salad
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| 3/4 | orange, peeled and cut |
| 1-1/2 cup | fresh spinach |
| 3/4 | red bell pepper, cut lengthwise into thin strips |
| 2 tbsp cup | golden raisins |
| 1-1/2 cups | Napa cabbage, sheared |
| 8 oz | Island Pork Tenderloin |
| 3 tbsp | cumin vinaigrette |
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