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Grilled Pork and Nectarine Spinach Salad
peppercorn-flavored pork tenderloin (1 Ib)
nectarines, cut in half
bags (6 oz each) fresh baby spinach leaves
cup light balsamic vinaigrette dressing
cup crumbled feta cheese (1 oz)
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.
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.
Cut nectarine halves into slices. Thinly slice pork. In large bowl, gently toss spinach and dressing.
On each of 6 plates, evenly divide spinach, nectarine slices, pork slices and cheese. Sprinkle with pepper, if desired.
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