Spinach Salad with Grilled Pork Tenderloin and Nectarines

Yield: 6 servings (serving size: 1 2/3 cups spinach salad, 1/2 nectarine, about 2 ounces pork, and 2 teaspoons cheese)


Ingredients
1 (1-pound) peppercorn-flavored pork tenderloin, trimmed
3 nectarines, halved
Cooking spray
2 (6-ounce) packages fresh baby spinach
1/4 cup balsamic vinegar
1/4 cup (1 ounce) crumbled feta cheese
Freshly ground black pepper (optional)

Preparation
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 thermometer registers 160°. 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. Cut nectarine halves into slices. Thinly slice pork. Combine spinach and vinegar in a large bowl; toss gently to coat.
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.

Nutritional Information

Calories:169 (31% from fat)
Fat:6g (sat 2g,mono 1.5g,poly 0.9g)
Protein:16g
Carbohydrate:15.8g
Fiber:3.9g
Cholesterol:41mg
Iron:2.9mg
Sodium:766mg
Calcium:86mg

Source: Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1895969

Chef's Note: This is one of my top 3 favorite salads! This salad was a lot better than I had anticipated. I recomend drizzling the balsamic vinegar over the meat as well. Also, I used goat cheese in place of feta this time around and thought it was absolutely devine. Putting your plates in the refrigerator while preparing dinner will help keep the spinach crisp and make your guest feel like you really went the extra mile.