Six by Sixteen's Spinach Salad with Pork & Nectarines Recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in calories and adds a tangy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and are often less expensive.

Prepare the nectarines by cutting around the stone and removing it carefully.

Trim excess fat and silver skin from the pork tenderloin.

Butterfly the pork tenderloin to make it flatter and thinner for grilling.

Season the pork with salt and black pepper on both sides and add a little olive oil to prevent sticking.

Season the nectarines with a touch of oil, salt, and pepper.

Preheat the grill and place the nectarines cut side down to grill for about 2 minutes until charred.

Flip the nectarines and grill for another 2 minutes until they start to bubble from caramelization.

Clean the grill before placing the pork on it.

Lay the pork flat on the grill and let it sit for about 4 minutes without moving it.

Rotate the pork 90 degrees after 4 minutes for crisscross grill marks and cook for another 3 minutes.

Flip the pork and cook for another 3 minutes on the other side.

Check the internal temperature of the pork, aiming for 160°F at the thickest part.

Remove the pork from the grill and let it rest for about 5 minutes.

In a bowl, combine 1 teaspoon of honey, 2 tablespoons of balsamic vinegar, and whisk together.

Slowly drizzle in 6 tablespoons of avocado oil while whisking to emulsify the dressing.

Add a pinch of salt and pepper to the dressing and taste for seasoning.

Slice the grilled nectarines into thin slices.

Slice the rested pork tenderloin thinly on a bias.

In a large bowl, add spinach and enough dressing to coat it, mixing well.

Top the spinach with grilled nectarines and sliced pork.

Sprinkle crumbled feta cheese on top of the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens