Grilled Pork 'n Nectarine Spinach Salad

Name: Grilled Pork 'n Nectarine Spinach Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams bags each) fresh baby spinach leaves; 59 milliliters light balsamic vinaigrette dressing; 6 servings Black pepper; 28 grams 1/4 cup crumbled feta cheese; 3 nectarines, cut in half; 1 peppercorn-flavored pork tenderloin (1 Ib)

You can never have too many main course recipes, so give Grilled Pork 'n Nectarine Spinach Salad a try. Watching your figure? This gluten free and primal recipe has 467 calories, 65g of protein, and 17g of fat per serving. This recipe serves 6. This recipe covers 48% of your daily requirements of vitamins and minerals. A mixture of baby spinach leaves, balsamic vinaigrette dressing, feta cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the nectarines you could follow this main course with the Baked Figs and Nectarines over Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes. The Fourth Of July will be even more special with this recipe.

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.

Equipment you will use

Grill

Knife

Carefully brush oil on grill rack.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Nectarine