Grilled Pork Tenderloin With Green Mango

• Pork:
• 1/4 cup pineapple juice
• 2 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sake (rice wine) or dry sherry
• 4 large garlic cloves, minced
• 1 (1-pound) pork tenderloin, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• Salad:
• 1/2 cup shredded carrot
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1 large green (unripe) mango, peeled and shredded
• 1 jalapeno pepper, finely chopped
• Remaining ingredients:
• 8 Boston lettuce leaves
• 1 cup mung bean sprouts

1. Prepare grill to medium-high heat.
2. To prepare pork, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade. Sprinkle pork evenly with salt and black pepper.
3. Place pork on grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155u0b0, turning occasionally. Remove from heat; let stand 10 minutes. Cut into 1/2-inch-thick slices; cut each slice into thin strips, and keep warm.
4. To prepare salad, combine carrot and next 7 ingredients (through jalapeno) in a medium bowl; toss well.
5. Place about 1 1/2 ounces pork on each of 8 lettuce leaves; top each serving evenly with 1/4 cup mango mixture and 2 tablespoon bean sprouts.

pineapple juice, fresh ginger, soy sauce, sake, garlic, pork tenderloin, salt, freshly ground black pepper, cooking spray, salad, shredded carrot, fresh mint, fresh basil, fresh cilantro, kosher salt, red pepper, green, pepper, remaining ingredients, bean sprouts

Taken from www.myrecipes.com/recipe/grilled-pork-tenderloin-with-green-mango (may not work)