Pork tenderloin and Pickled Beet Salad

Pork tenderloin and pickled beet salad with beet and peanut butter dressing! 
Serves 3 
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*Some of these ingredients are used in both sauce, and salad separately. 
1 pork tenderloin 
7 cups spring mix (dandelion, red leaf lettuce, and spinach)
1-2 cups shredded iceberg lettuce 
Garlic powder, sea salt, and pepper 
3/4 cup chopped celery 
1 3/4 cup pickled beets 
1/4 cup balsamic vinegar 
1/2 cup chopped red onion 
1/2 cup peanut butter 
1/8 cup vegetable oil
1/3 cup feta cheese 
1 cup milk 
1 tbsp sugar 
1 tbsp honey
2 tbsp lemon juice 
Cashews 

Add grilled fresh pear slices for and extra amazing addition. 

Slice one pork tenderloin on an angle to make thiner slices. Sprinkle with garlic powder, sea salt, and pepper and marinate in 1/2 cup of pickled beet juice and 1/4 of balsamic vinegar for 2 - 3 hours. Then grill at 400 degrees (approx. 7-8 mins on each side) 

Sauce/dressing: In a medium frying pan sauté finely chopped onions, garlic and 1/4 cup of finely chopped pickled beets. Then add 1/2 cup peanut butter, and sprinkle of garlic powder, 1 tbsp sugar and then stir and let peanut butter melt. Add 1/8 cup veg oil and 1 cup of milk. 2 tbsp feta cheese, 1 tbsp honey, And 2 tablespoons of lemon juice. Let simmer  low. For 5-10 mins - keep stirring. Then let cool for 5 mins.

In a large bowl add 7 -8 cups of spring mix, 3/4 cup of chopped celery, 1 1/2 cup pickled beets, and quarter cup of chopped red onion. Then add peanut butter sauce and stir. Sprinkle with another 1/2 teaspoon sugar. Mix everything well together.

To plate: First layer salad and then top with sliced pork tenderloin. Sprinkle a little balsamic vinegar on pork. Add Shredded iceberg lettuce to top of salad. Sprinkle with crumbled feta cheese and whole cashews. Add grilled pears for extra flavour if desired.