Grilled Pork and Nectarine Spinach Salad
Grilled Pork and Nectarine Spinach Salad might be just the main course you are searching for. One serving contains 467 calories, 65g of protein, and 17g of fat. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of baby spinach leaves, peppercorn-flavored pork tenderloin, nectarines, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the nectarines you could follow this main course with the Baked Figs and Nectarines over Ice Cream as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a gluten free and primal diet.
Instructions
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.