1. Pat pork dry, then coat evenly with Cajun rub; set aside.
2. Combine spinach, carrots, and 1/4 cup water in a large nonstick skillet over medium-high and cook, stirring occasionally, 2 minutes. Stir in cauliflower and rice and cook until hot, 3 to 5 minutes. Season with salt and pepper to taste, then transfer to a bowl and cover to keep warm.
3. Add oil to skillet and heat over medium-high until just smoking. Add pork and cook until deep golden brown and cooked through, about 3 minutes per side; transfer to a plate.
4. Reduce heat to low. Add dressing, cheese, and remaining 1/4 cup water to skillet and stir until a creamy sauce forms, then remove from heat. Divide pork and rice mixture among plates, then spoon sauce over pork. Sprinkle with scallions before serving.
Source: Hannaford fresh Magazine, March-April 2021