Grilled pork and nectarine spinach salad
Preparation time: 50 min
1 peppercorn-flavored pork tenderloin (1 Ib)
3 nectarines, cut in half
2 bags (6 oz each) fresh baby spinach leaves
1/4 cup light balsamic vinaigrette dressing
1/4 cup crumbled feta cheese (1 oz)
Black pepper, if desired
1. Heat gas or charcoal grill. Using sharp knife, cut tenderloin in half horizontally, cutting to, but not through, other side; open flat as you would a book.
2. Carefully brush oil on grill rack. Place nectarine halves, cut sides down, and pork on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until nectarines are thoroughly heated and meat thermometer inserted into center of pork reads at least 145 F. Remove nectarines and pork from grill. Cover pork; let stand 3 minutes.
3. Cut nectarine halves into slices. Thinly slice pork. In large bowl, gently toss spinach and dressing.
4. On each of 6 plates, evenly divide spinach, nectarine slices, pork slices and cheese. Sprinkle with pepper.