The Spicy Olive’s Balsamic Strawberries Pork Tenderloin Salad

1 (3 lb.) package pork tenderloins

1/2 teaspoon black pepper

2 teaspoons sea salt

10 bacon slices

1 (8 oz.) package haricot verts ( thin green beans)

2 tablespoon The Spicy Olive’s Garlic olive oil, divided

2 garlic cloves, divided

1/2 cup The Spicy Olive’s Strawberry balsamic vinegar

1/2 cup quartered fresh strawberries

1 package fresh spring greens

Preheat grill to 400-500º (high) heat. Sprinkle pork with pepper and 1 tsp. salt, wrap 5 bacon slices around each pork tenderloin and secure with wooden toothpicks.

Place green beans, 1 tablespoon garlic olive oil, 1 garlic clove, minced and remaining sea salt in the center of a 24×18 inch piece of aluminum foil, toss to coat. Bring sides of foil over green beans, double fold sides and top to form a packet.

Turn off one side of the grill and arrange pork tenderloin and green bean packet on that side of the grill. Close lid and allow to cook for 25-30 minutes, turning tenderloins after 15 minutes.

Meanwhile, mince remaining garlic and saute in remaining olive oil. Add strawberry balsamic vinegar and allow to come to boil, cook 5 minutes. Reserve 1/2 of mixture for basting, and other 1/2 for salad and add fresh strawberries when cooled.

Remove green beans from grill and put tenderloins on lit side of grill. Baste pork with strawberry balsamic mixture. Grill for 5 minutes turning once and basting frequently.

Remove pork from grill and allow to rest. Place salad greens on salad plates. Slice pork tenderloin and place 2 slices on top of greens. Add the roasted green beans and drizzle the strawberries and strawberry balsamic mixture over the top. Serve and enjoy!