Grilled Pork Tenderloins with a Beet and Blueberry Salad | RICARDO

Ingredients

• 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
• 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