Grilled Pork Nectarine, Spinach and Feta Salad
6 servings
30 minutes
This exquisite salad, inspired by French cuisine, combines a harmony of flavors and textures. Juicy pork infused with the aromas of black pepper and grilling pairs beautifully with caramelized nectarines, whose sweetness is revealed when grilled. Fresh spinach leaves add lightness and balance, while feta provides creamy tenderness and tanginess. A light balsamic vinegar highlights all the flavor nuances, creating an elegant and refined dish. This salad is perfect as a light main course or as a special accent for a festive table. The simplicity of preparation makes it accessible, yet each ingredient unveils a richness of flavors that transforms the meal into a gastronomic delight.
1
Preheat the grill or barbecue.
2
Cut the meat into a flat piece. Rub with pepper and place on a greased grill. Arrange halved nectarines nearby. Grill the meat for 5 minutes on each side until cooked, and the nectarines for 4-5 minutes on each side. Transfer everything to a board and let it rest for 10 minutes.
- Pork tenderloin: 500 g
- Nectarines: 3 pieces
- Vegetable oil: to taste
- Freshly ground black pepper: to taste
3
Slice the meat and nectarines into thin pieces and place them in a bowl. In another bowl, mix the spinach and vinegar.
- Pork tenderloin: 500 g
- Nectarines: 3 pieces
- Fresh spinach leaves: 340 g
- Light balsamic vinegar: 0.3 glass
4
Place spinach on a plate, top with pieces of meat and nectarines, and sprinkle with crumbled feta. Optionally, sprinkle with freshly ground black pepper.
- Fresh spinach leaves: 340 g
- Pork tenderloin: 500 g
- Nectarines: 3 pieces
- Feta cheese: 30 g
- Freshly ground black pepper: to taste
