Grilled Pork and Nectarine Spinach Salad

  • Prep 25 min
  • Total 25 min
  • Servings 6


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)
Black pepper


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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

No nutrition information available for this recipe

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