Spinach Salad With Grilled Pork Tenderloin And Nectarines

1. 1

   Prepare grill.

2. 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 thermometer registers 160u00b0. Grill nectarine halves 4 to 5 minutes on each side or until thoroughly heated. Remove pork and nectarine halves from grill. Let pork rest 10 minutes.

3. 3

   Cut nectarine halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss gently to coat.

4. 4

   Divide spinach mixture evenly on each of 6 plates. Top each serving evenly with nectarine slices and pork slices. Sprinkle with cheese. Sprinkle evenly with pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.