Spinach Salad With Grilled Pork and Nectarines

1. 1

   Prepare grill.

2. 2

   Cut the pork lengthwise through center of tenderloin, cutting to, but not through, other side (butterfly).

3. 3

   Open halves, laying tenderloin flat.

4. 4

   Place pork and nectarine halves, cut sides down on grill rack coated with cooking spray.

5. 5

   Grill pork 5 minutes on each side or until a thermometer registers 160 degrees.

6. 6

   Grill nectarine halves 4 minutes on each side or until thoroughly heated.

7. 7

   Remove pork and nectarine halves from grill.

8. 8

   Let pork rest 10 minutes.

9. 9

   Cut nectariines halves into slices.

10. 10

    Thinly slice pork.

11. 11

    Combine spinach and vinaigrette in a large bowl; toss to gently coat.

12. 12

    Arrange spinach salad on plates.

13. 13

    Top each serving with pork, nectarines slices and cheese.

14. 14

    Sprinkle with black perrer, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.