Pork Tenderloin with Beets and Pears

What you'll need:
-however many boneless pork loin cutlets you want
-2 beets
-1 pear
-butter
-cinnamon
-brown sugar
-"Stonewall Kitchen" Vidalia Onion & Fig Sauce
-vinegar

Start with the beets. I boiled them which takes about 30 minutes. You can also bake them which takes longer. Pour some vinegar in the boiling water so preserve the color of the beets. You'll know they're done when you can stick a knife in them and they're tender. When they're finished boiling, peel or cut off the skin, remove the root and stem. **Leave about an inch of stem and the whole root when cooking!!

Marinade the pork in the fig sauce or just pour it in the pan when cooking the meat. I did both. That takes about 15-20 minutes (the cooking).

While you're doing that, skin and cut up the pear into small pieces, equivalent to the piece size of the beets. Start with the butter, sugar and cinnamon in the pan to create a nice glaze and throw the pears in. Cook until soft.

That's about it! Mix the beets and pears together like a salad and serve with the pork. Then, eat it.