Grilled Pork Tenderloins with a Beet and Blueberry Salad

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