Spinach Salad With Grilled Pork Tenderloin And Nectarines

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Oxmoor House


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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)

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