Grilled pork tenderloin with strawberry-rhubarb sauce

Ingredients

• 2 pork tenderloins
• 1/4 cup olive oil
• 3 cloves garlic, finely chopped
• 5 sprigs fresh chives, finely chopped
• 2 tsp Club House Lemon Herb Spice
• 1/4 cup Boréale Red Ale
• 2 tbsp. grainy mustard
• 2 tbsp. maple syrup
• 2 tablespoons butter
• 3 1/2 cups diced rhubarb
• 2 cups strawberries, diced
• 1/3 cup brown sugar
• 1/4 cup lemon juice
• 1/4 cup maple syrup
• Pinch of salt
• A small handful of baby spinach
• 1 head Boston lettuce, coarsely chopped
• 1 tomato, diced
• 4 radishes, thinly sliced
• 1 Empire apple, diced
• A small handful of fresh parsley, finely chopped
• 1 green onion, thinly sliced
• 100g feta cheese, crumbled
• 1 bunch Quebec asparagus, base removed, cut into large chunks
• Olive oil
• Club House Lemon & Herbs Spices
• White balsamic vinegar, to taste
• Maple syrup, to taste