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Spinach Salad With Grilled Pork and Nectarines

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“a Cooking Light recipe. Use only the Peppercorn-flavored pork tenderloin. I added cucumber slices and diced scallions to the spinach salad and served as a main dish.”

Ingredients Nutrition

  • 1 lb pork tenderloin, trimmed (peppercorn flavored)
  • 3 nectarines, halved
  • cooking spray
  • 8 ounces Baby Spinach, fresh
  • 14 cup balsamic vinaigrette (light)
  • 14 cup cheese, crumbled (feta or gorganzola)
  • black pepper, freshly ground


  1. Prepare grill.
  2. Cut the pork lengthwise through center of tenderloin, cutting to, but not through, other side (butterfly). Open halves, laying tenderloin flat. 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 degrees. Grill nectarine halves 4 minutes on each side or until thoroughly heated. Remove pork and nectarine halves from grill. Let pork rest 10 minutes.
  3. Cut nectariines halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss to gently coat.
  4. Arrange spinach salad on plates. Top each serving with pork, nectarines slices and cheese. Sprinkle with black perrer, if desired.

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