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Fruited Pork Tenderloin Spinach Salad
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Fruited Pork Tenderloin Spinach Salad

30 Minutes
30 Min Prep
30 Min Cook
Healthy Living
This spinach salad is beautiful and impressive. But the effort involved? Minimal. Get out the pork tenderloin and fruit and let's get to it.
What You Need
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6 servings
Original recipe yields 6 servings
1 pork tenderloin (1-1/2 lb.)
1 Tbsp. olive oil
5 peeled fresh pineapple slice s (1/4 inch thick)
1 pkg. (10 oz.) baby spinach leaves
1 cup edamame (shelled), cooked, cooled
1/2 cup red pepper strips
1/4 cup slivered red onion s
1/4 cup PLANTERS Dry Roasted Peanuts
1/2 cup KRAFT Classic CATALINA Dressing
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Let's Make It
1
Heat grill to medium heat.
2
Brush meat with oil. Grill 20 min. or until done (145ºF), turning occasionally. Remove from grill; cover to keep warm.
3
Add pineapple to grill; cook 4 min., turning after 2 min.
4
Slice meat; cut pineapple into bite-size pieces.
5
Cover platter with spinach; top with meat, pineapple, edamame, vegetables and nuts. Drizzle with dressing.
Kitchen Tips
Substitute
Prepare using KRAFT Zesty Italian Dressing.
Substitute
Substitute 6 small boneless skinless chicken breasts (1-1/2 lb.) for the pork tenderloin. Brush chicken with oil. Grill 6 to 8 min. on each side or until done (165°F). Continue as directed.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 420mg
18%
Total Carbohydrates 19g
7%
Dietary Fibers 3g
11%
Sugars 12g
24%
Protein 30g
60%
Vitamin A
70%
Vitamin C
70%
Calcium
8%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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