FOOD FOR THE BODY

Spinach Salad with Grilled Pork Tenderloin and Nectarines (from www.cookinglight.com)

Serves: 6
Points: 3

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 (optional)
Freshly ground black pepper (optional)

Prepare grill.

Cut pork horizontally through center of meat, cutting to, but not through, other side using a sharp knife; open flat as you would a book. 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°. Grill nectarine halves 4 to 5 minutes on each side or until thoroughly heated. Remove pork and nectarine halves from grill. Let pork rest 10 minutes.

Cut nectarine halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss gently to coat.

Divide spinach mixture evenly on each of 6 plates. Top each serving evenly with nectarine slices and pork slices. Sprinkle with cheese. Sprinkle evenly with pepper, if desired.