Preheat grill to medium-high. Rub pork tenderloin with 1 tablespoon olive oil and season generously with salt and pepper. Add seasoned pork to the grill. Grill, turning often, until pork has grill marks on all sides and is barely pink in the center, about 15 to 18 minutes. Remove the pork from grill and set aside to rest, 5 minutes.
While the pork rests, scatter tomato, blueberries, goat cheese, and basil leaves around a platter. Drizzle vinegar and remaining 2 tablespoons olive oil over salad. Season the salad with salt and pepper and serve with pork.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.