In a nonstick skillet, heat Earls Pork Tenderloin strips (cut into thin strips) until cooked through, about 3-4 minutes. Meanwhile, in a small saucepan, combine Italian dressing, vinegar, mustard, and brown sugar. Heat just until sugar dissolves, stirring constantly; keep warm. In large serving bowl, toss together pork strips, spinach, celery, grapes, green onion, water chestnuts and apple.
Pour warm dressing over salad; toss, garnish with sesame seeds.