Instructions: Pork tenderloin: trimmed of fat and silvery membranes and cut into 1/2-inch-wide strips.

Prepare Cilantro Dressing: set aside. Cut peel and all white membrane from oranges; then cut oranges crosswise into thin slices. Arrange the spinach leaves and orange slices on four individual plates.

Heat oil in a wide frying pan over high heat. Add pork, garlic, chili powder and oregano. Cook until pork is no longer pink in the center; cut to test after about 5 minutes.

Pour Cilantro Dressing and soy sauce into pan; stir to scrape browned bits. Spoon hot pork mixture equally over oranges.

Garnish with cilantro sprigs.

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