Directions:
- Prepare grill.
- 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.
- Cut nectariines halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss to gently coat.
- Arrange spinach salad on plates. Top each serving with pork, nectarines slices and cheese. Sprinkle with black perrer, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.22 Kcal (1378 kJ) | ||
| Calories from fat | 78.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 13% | |
|---|---|---|---|
| Cholesterol | 114.62mg | 38% | |
| Sodium | 507.36mg | 21% | |
| Potassium | 1347.29mg | 29% | |
| Total Carbs | 22g | 7% | |
| Sugars | 13.92g | 56% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 39.77g | 80% | |
| Vitamin C | 28.3mg | 47% | |
| Iron | 3.8mg | 21% | |
| Calcium | 219.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 80.65 Kcal (338 kJ) | ||
| Calories from fat | 19.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 13% | |
|---|---|---|---|
| Cholesterol | 28.08mg | 38% | |
| Sodium | 124.29mg | 21% | |
| Potassium | 330.06mg | 29% | |
| Total Carbs | 5.39g | 7% | |
| Sugars | 3.41g | 56% | |
| Dietary Fiber | 1.07g | 17% | |
| Protein | 9.74g | 80% | |
| Vitamin C | 6.9mg | 47% | |
| Iron | 0.9mg | 21% | |
| Calcium | 53.7mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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