Ingredients:

1 pork tenderloin, 1 to 1-1/2 lbs (can also use 4 boneless, skinless chicken breasts)
Extra-virgin olive oil
Urban Accents Cayman Citrus DRYGLAZE*
6-8 cups baby greens
1 red bell pepper, seeded and cut into thin strips
2 navel oranges, peeled (including white pith) and cut crosswise into 1/4" slices
1 firm-ripe avocado, peeled, pitted and cut diagonally into 1/4" slices

Dressing:
3 Tbsp lime juice
2 Tbsp orange juice
1-1/2 tsp Dijon mustard
1 tsp Urban Accents Curry Row 
1/3 cup extra-virgin olive oil
Salt & pepper to taste

Directions:
Liberally rub pork tenderloin with oil and place in resealable plastic bag.  Add Cayman Citrus DRYGLAZE; seal bag and shake to coat  evenly.  Refrigerate for 30 min, remove and let meat come to room temperature.  

GRILLING: Preheat for med.  Cook pork using indirect heat until internal temperature reaches 140 F.  BAKE: Preheat oven to 350.  Place pork in 2" deep pan and cover with foil.  Bake for 20-30 min removing foil halfway through cooking time; internal temperature should reach 140 F.  Let pork rest 10 min, temperature will rise to about 155 F.

Dressing: In small bowl, whisk together juices, Dijon mustard and Curry Row.  Stream in oil, whisking constantly until dressing is creamy and emulsified.  Salt and pepper to taste.  Place salad greens and red pepper in large bowl; toss with 1/4 cup of dressing.   Cut pork at 45-degree angle into 1/2" slices.  Line a large platter with dressed salad.  Arrange sliced pork, oranges and avocados in rows across top; drizzle with pork juices and remaining vinaigrette.  

* To make single salad(s), use 4-1/4 tsp Cayman Citrus DRYGLAZE per chicken breast and decrease remaining ingredients accordingly.   Cook chicken until internal temperature reaches 170 degrees Fahrenheit.