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photo Spinach Salad with Grilled Pork Tenderloin and Nectarines Recipe | Say Mmm

Spinach Salad with Grilled Pork Tenderloin and Nectarines

Grilling heightens the sweetness and flavor of the nectarines. Because they have such thin skins, nectarines don't require peeling for this dish. However, you may substitute fresh peeled peaches if you prefer.
6 Servings - 16 min -
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Servings:6  | Calories:197 | Total Fat:10g  | Chol:41mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 3g
15 %
Total Carb 10g
3 %
Fiber 3g
12 %
Sugars 6g
Cholesterol 41mg
14 %
Sodium 279mg
12 %
Protein 18g
37 %
41% Pork tenderloin
25% Balsamic vinaigrette
17% Others combined
15% Nectarines
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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