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Grilled Pork and Nectarine Spinach Salad

grilled pork and nectarine spinach salad Entree
Grilled Pork and Nectarine Spinach Salad
  • Prep 25 min
  • Total 25 min
  • Servings 6

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

Updated June 3, 2011

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

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  • 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 Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
45
% Daily Value
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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