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Grilled Pork and Nectarine Spinach Salad

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  • Prep 25 min
  • Total 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.
Updated Jun 3, 2011
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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

Steps

  • 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

160 Calories, 5g Total Fat, 18g Protein, 11g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
210mg
9%
Potassium
780mg
22%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
10%
Sugars
6g
Protein
18g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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