Southern Asian Pork Tenderloin Salad

Made this for dinner on Sunday, was a huge hit and oh so colourful!!!

1 or 2 pork tenderloin
Spinach
Mixed greens
Sweet potatoes
Red pepper sliced
Avocado sliced
Red onion chopped
Orange cubed
Slivered almonds
Goat cheese chunks
Cajun and BBQ rubs
Onion powder
Garlic powder
                                                                                    Japanese ginger vinaigrette (from Metro)

Put approximately 2 tbsp each of the rubs and 1tbsp each of the powder in a bowl, mix together and rub all over the pork. The pork should be totally covered in the mixture.  Add more if needed.
Turn BBQ on high and when preheated put on pork and turn down. We cooked for about thirty minutes, flipping a couple of times.

Preheat oven to 375.  I cut into 3 or 4 pieces depending on the size of the potato.  Put a dab of butter on the end I am putting down on the cookie sheet.  Cook for about 15 minutes and then flip.  Depending on size they shouldn't take more than 30 minutes.  Peel off skin and cut into cubes.

Put all the cold veges in bowls. Top with cubed pork and sweet potatoes. Add salad dressing and Voila!!!!