Grilled Pork 'n Nectarine Spinach Salad

Gluten Free
Very Healthy
Health score
82%
Grilled Pork 'n Nectarine Spinach Salad
25 min.
6
452kcal

Suggestions


Welcome to a delightful culinary experience with our Grilled Pork 'n Nectarine Spinach Salad! This vibrant dish is not only a feast for the eyes but also a celebration of flavors that will tantalize your taste buds. Imagine tender, peppercorn-flavored pork tenderloin grilled to perfection, paired with the sweet juiciness of nectarines, all nestled on a bed of fresh baby spinach. This salad is a perfect balance of health and indulgence, boasting a remarkable health score of 82 and being gluten-free.

In just 25 minutes, you can whip up this nutritious meal that serves six, making it ideal for family gatherings or a light lunch with friends. With only 452 calories per serving, you can enjoy a satisfying dish without the guilt. The combination of protein from the pork, healthy fats from the feta cheese, and the refreshing crunch of spinach creates a harmonious blend that is both filling and nourishing.

Whether you're looking for a main course, a side dish, or a light lunch option, this salad fits the bill perfectly. The light balsamic vinaigrette dressing adds a zesty touch that enhances the natural sweetness of the nectarines and complements the savory pork. So fire up the grill and get ready to impress your guests with this deliciously healthy salad that’s sure to become a favorite in your recipe repertoire!

Ingredients

  • 12 oz baby spinach fresh
  • 0.3 cup balsamic vinaigrette light
  • servings pepper black
  • oz feta cheese crumbled
  •  nectarines cut in half
  •  pork tenderloin 

Equipment

  • bowl
  • knife
  • grill

Directions

  1. Heat gas or charcoal grill. Using sharp knife, cut tenderloin in half horizontally, cutting to, but not through, other side; open flat as you would a book.
  2. Carefully brush oil on grill rack.
  3. Place nectarine halves, cut sides down, and pork on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until nectarines are thoroughly heated and pork has slight blush of pink in center.
  4. Remove nectarines and pork from grill. Cover pork; let stand 5 minutes.
  5. Cut nectarine halves into slices. Thinly slice pork. In large bowl, gently toss spinach and dressing.
  6. On each of 6 plates, evenly divide spinach, nectarine slices, pork slices and cheese.
  7. Sprinkle with pepper, if desired.

Nutrition Facts

Calories452kcal
Protein59.36%
Fat32.05%
Carbs8.59%

Properties

Glycemic Index
22.33
Glycemic Load
2.67
Inflammation Score
-10
Nutrition Score
47.531739110532%

Flavonoids

Cyanidin
1.51mg
Catechin
2.12mg
Epicatechin
1.8mg
Luteolin
0.42mg
Kaempferol
3.62mg
Myricetin
0.2mg
Quercetin
2.74mg

Nutrients percent of daily need

Calories:452.36kcal
22.62%
Fat:15.72g
24.18%
Saturated Fat:4.56g
28.52%
Carbohydrates:9.48g
3.16%
Net Carbohydrates:7.14g
2.6%
Sugar:6.17g
6.85%
Cholesterol:200.72mg
66.91%
Sodium:353.62mg
15.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:65.49g
130.97%
Vitamin K:275.53µg
262.4%
Vitamin B1:3.04mg
202.98%
Selenium:92.89µg
132.7%
Vitamin B6:2.46mg
123.07%
Vitamin A:5578.92IU
111.58%
Vitamin B3:21.24mg
106.19%
Phosphorus:796.99mg
79.7%
Vitamin B2:1.19mg
69.72%
Potassium:1601.82mg
45.77%
Zinc:6.24mg
41.6%
Magnesium:133.88mg
33.47%
Manganese:0.6mg
30.17%
Folate:115.79µg
28.95%
Vitamin B12:1.65µg
27.53%
Vitamin B5:2.75mg
27.46%
Iron:4.72mg
26.24%
Vitamin C:17.99mg
21.81%
Copper:0.4mg
20.19%
Vitamin E:2.26mg
15.06%
Calcium:100.41mg
10.04%
Fiber:2.34g
9.35%
Vitamin D:0.93µg
6.17%