Grilled Pork Tenderloins with a Beet and Blueberry Salad

Grilled Pork Tenderloins with a Beet and Blueberry Salad

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free
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Categories

Ingredients

  • 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
  • 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

  • Beet and Blueberry Salad

Note from Ricardo

This mixture of cold beets, fresh blueberries and crunchy snow peas is amazing and very refreshing.

Personal Note