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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.

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 (5) 2 Reviews
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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

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.
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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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