Spinach Salad with Grilled Pork Tenderloin and Nectarines

Name: Spinach Salad with Grilled Pork Tenderloin and Nectarines
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams packages fresh baby spinach; 59 milliliters light balsamic vinaigrette; 28 grams 1/4 cup crumbled feta cheese; 3 nectarines, halved; 454 grams peppercorn-flavored pork tenderloin, trimmed

Spinach Salad with Grilled Pork Tenderloin and Nectarines might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains approximately 19g of protein, 9g of fat, and a total of 194 calories. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up baby spinach, peppercorn-flavored pork tenderloin, feta cheese, and a few other things to make it today. 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 roughly 16 minutes.

Instructions

Prepare grill.

Equipment you will use

Grill

Cut pork horizontally through center of meat, cutting to, but not through, other side using a sharp knife; open flat as you would a book.

Ingredients you will need

Meat

Pork

Equipment you will use

Knife

Place pork and nectarine halves, cut sides down, on grill rack coated with cooking spray. Grill pork 5 minutes on each side or until a thermometer registers 16

Ingredients you will need

Cooking Spray