Grilled Pork Tenderloins with a Beet and Blueberry Salad
- Preparation 20 min
- Cooking 20 min
- Servings 4
- Sans noix
- Sans lactose
- Sans gluten
- Sans produits laitiers
- Sans oeufs
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Ingredients
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Pork Tenderloin
- 1 tablespoon (15 ml) olive oil
- 1 clove of garlic, finely chopped
- 2 teaspoons (10 ml) chopped fresh thyme
- 2 pork tenderloins
- Salt and pepper
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Beet and Blueberry Salad
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 tablespoon (15 ml) maple syrup
- 6 medium beets, cooked and peeled, cut into thin wedges
- 1 cup (250 ml) fresh blueberries
- 3 cups (750 ml) snow peas, blanched
- 1 cup (250 ml) arugula
Preparation
-
Grilled Pork Tenderloins