Confetti Mexican Salad - cooking recipe

Ingredients

2 c. torn fresh spinach
1/2 c. sliced green onions
12 cherry tomatoes, halved
12 oz. can corn, drained
1/2 tsp. chilli powder
1/4 tsp. garlic powder
1/4 tsp. cumin
1 lb. pork tenderloin, cut into 1/4 inch slices
2 Tbsp. olive oil
1/2 c. orange juice
2 Tbsp. lime juice

Preparation

In large bowl, combine spinach, onions, tomatoes, and corn; set aside.
In medium bowl, combine chilli powder, garlic powder, and cumin; blend well.
Add pork; toss to coat.
In medium skillet, heat oil over high heat.
Saute pork until golden brown and thoroughly cooked.
Stir in orange and lime juices.
Spoon mixture over vegetables; toss gently to coat.
Serve immediately.