Vietnamese Salad

• 1 (1-pound) pork tenderloin, trimmed
• 1 teaspoon canola oil
• Cooking spray
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons lower-sodium soy sauce
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons grated peeled fresh ginger
• 1/8 teaspoon ground red pepper
• 1 serrano chile, thinly sliced
• 3/4 cup small fresh mint leaves
• 1/2 cup thinly sliced red onion
• 3 thinly diagonally sliced green onions
• 1 halved, seeded, and thinly sliced cucumber
• 8 cups sliced romaine lettuce
• 1/2 cup cilantro leaves

1. Preheat grill to medium-high heat.
2. Brush pork with oil. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer inserted into thickest portion of pork registers 145u0b0. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool. Combine juice and next 6 ingredients (through serrano) in a large bowl. Add pork to juice mixture; toss to coat. Add mint and next 3 ingredients (through cucumber) to bowl; toss. Arrange 2 cups lettuce on each of 4 plates; top each serving with about 2/3 cup pork mixture. Sprinkle with cilantro.

pork tenderloin, canola oil, cooking spray, lime juice, fish sauce, lower, sugar, ginger, ground red pepper, serrano chile, mint leaves, red onion, green onions, cucumber, romaine lettuce, cilantro

Taken from www.myrecipes.com/recipe/vietnamese-salad (may not work)