Grilled Pork and Nectarine Spinach Salad

Grilled Pork and Nectarine Spinach Salad

Spinach, nectarines and pork provide a delicious addition to this flavorful grilled salad ready in 25 minutes - perfect for dinner.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

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
  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.
Makes 6 servings (1 2/3 cups spinach, 1/2 nectarine, about 2 ounces pork and 2 teaspoons cheese)

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.