Spinach Salad with Grilled Pork Tenderloin and Nectarines
Photo by Oxmoor House
Ingredients
- 2 (6-ounce) packages fresh baby spinach
- 1 (1-pound) peppercorn-flavored pork tenderloin, trimmed
- 3 nectarines, halved
- Cooking spray
- ¼ cup light balsamic vinaigrette
- ¼ cup (1 ounce) crumbled feta cheese
- Freshly ground black pepper (optional)
1. Prepare grill. 2. 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. 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 the...
What wines go with Spinach Salad with Grilled Pork Tenderloin and Nectarines?
Torrontes Wines from Argentina
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