Vietnamese Barbecue Pork And Noodle Salad

• 5 teaspoons dark sesame oil, divided
• 2 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
• 1 tablespoon brown sugar
• 6 garlic cloves, chopped
• 1 large shallot, chopped
• 1 (12-ounce) pork tenderloin
• Cooking spray
• 6 ounces uncooked rice vermicelli
• 1 tablespoon fresh lime juice
• 2 cups sliced romaine lettuce
• 1 cup thinly sliced cucumber
• 1/2 cup julienne-cut carrot
• 2 tablespoons chopped dry-roasted, unsalted peanuts
• 4 lime wedges

1. Combine 1 tablespoon sesame oil and next 5 ingredients (through shallot) in a mini food processor; process until smooth. Place pork in a large zip-top plastic bag. Set aside 1/4 cup marinade; add remaining marinade to bag, and seal. Marinate pork in refrigerator 1 hour, turning after 30 minutes.
2. Preheat oven to 450u0b0.
3. Remove pork from bag; discard remaining marinade. Place pork on a broiler pan coated with cooking spray. Cook 25 minutes or until a ther-mometer inserted in thickest portion registers 140u0b0. Let pork stand 10 minutes; thinly slice.
4. Cook noodles according to the package directions; drain and toss with remaining 2 teaspoons sesame oil and lime juice. Divide noodles evenly among 4 bowls, and top each serving with 1/2 cup lettuce, 1/4 cup cucumber, and 2 tablespoons carrot. Drizzle each serving with 1 tablespoon reserved marinade. Divide pork slices evenly among bowls; top each serving with 1 1/2 teaspoons chopped peanuts and 1 lime wedge.
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dark sesame oil, lower, sambal oelek, brown sugar, garlic, shallot, pork tenderloin, cooking spray, rice vermicelli, lime juice, romaine lettuce, cucumber, juliennecut carrot, peanuts, lime wedges

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