Spinach Salad with Grilled Pork Tenderloin and Nectarines

Spinach Salad with Grilled Pork Tenderloin and Nectarines
Photo by Oxmoor House

Ingredients

  • Freshly ground black pepper (optional)
  • ¼ cup (1 ounce) crumbled feta cheese
  • ¼ cup light balsamic vinaigrette
  • 1 (1-pound) peppercorn-flavored pork tenderloin, trimmed
  • 2 (6-ounce) packages fresh baby spinach
  • Cooking spray
  • 3 nectarines, halved

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...

View full recipe at My Recipes

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