Prep Time
6 Mins
Cook Time
10 Mins
Other Time
10 Mins
Yield
6 servings (serving size: 1 2/3 cups spinach salad, 1/2 nectarine, about 2 ounces pork, and 2 teaspoons cheese)
Oxmoor House

How to Make It

Step 1

Prepare grill.

Step 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.

Step 3

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

Step 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.

Cooking Light Fresh Food Fast

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