8	oz	jalapeno or red pepper jelly
4	oz	orange juice
1	tsp	rice vinegar
1	tsp	canola oil
1	Lb	Cedar Canyon Pork Minute Medallions
	As needed	Diamond Crystal Kosher Salt
	As needed	black pepper
12	oz	green leaf lettuce, chopped
2	each	corn tortillas, julienne, fried
8	oz	grape tomatoes, halved
8	oz	mandarin oranges
1	oz	scallions, chopped
4	oz	citrus dressing
1	each	avocado, sliced

• In a small sauce pot, combine first 4 ingredients and bring to a simmer and reserve warm in a mixing bowl.



• Flash fry (350°F), wok fry, or sauté Cedar Canyon pork minute medallions until fully cooked.



• Combine cooked pork with glaze, adjust seasoning, and reserve warm.



• Combine remaining ingredients (excluding avocado) and toss to evenly distribute dressing.



• Arrange chili-glazed pork over salad and garnish with additional crispy tortilla strips and ¼ of avocado.