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Grilled Pork and Nectarine Spinach Salad
Grilled Pork and Nectarine Spinach Salad
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Prep Time:
25 minutes
Total Time:
25 minutes
Grilled salad with spinach, nectarines, and pork - ready in just 25 minutes for a delightful dinner.
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
Instructions:
  • Preheat gas or charcoal grill. Carefully butterfly the tenderloin by cutting it in half horizontally without cutting all the way through, then lay it open like a book.
  • Brush the grill rack with oil. Grill the nectarine halves, cut sides down, and pork on medium heat. Cover and cook for 8 to 10 minutes, flipping once, until nectarines are heated through and pork has a hint of pink in the center. Remove nectarines and pork from the grill. Rest the pork, covered, for 5 minutes before serving.
  • Slice the nectarine halves and the pork thinly. Gently combine spinach and dressing in a large bowl.
  • Divide spinach, nectarine slices, pork slices, and cheese evenly among 6 plates. Add a sprinkle of pepper for extra flavor, if preferred.

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