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Grilled Pork and Nectarine Spinach Salad

 5 Ratings
2 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6
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Spinach, nectarines and pork provide a delicious addition to this flavorful grilled salad ready in 25 minutes - perfect for dinner.

Ingredients

1
peppercorn-flavored pork tenderloin (1 Ib)
3
nectarines, cut in half
2
bags (6 oz each) fresh baby spinach leaves
1/4
cup light balsamic vinaigrette dressing
1/4
cup crumbled feta cheese (1 oz)
Black pepper

Directions

  • 1 Heat gas or charcoal grill. Using sharp knife, cut tenderloin in half horizontally, cutting to, but not through, other side; open flat as you would a book.
  • 2 Carefully brush oil on grill rack. Place nectarine halves, cut sides down, and pork on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until nectarines are thoroughly heated and pork has slight blush of pink in center. Remove nectarines and pork from grill. Cover pork; let stand 5 minutes.
  • 3 Cut nectarine halves into slices. Thinly slice pork. In large bowl, gently toss spinach and dressing.
  • 4 On each of 6 plates, evenly divide spinach, nectarine slices, pork slices and cheese. Sprinkle with pepper, if desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
164.6
% Daily Value
Total Fat
4.9g
8%
Saturated Fat
1.8g
9%
Cholesterol
58.9mg
20%
Sodium
254.3mg
11%
Total Carbohydrate
11.7g
4%
Dietary Fiber
2.5g
10%
Sugars
6.6g
Protein
20.4g
% Daily Value*:
Vitamin C
33.50%
34%
Calcium
9%
9%
Iron
14.50%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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