Grilled Pork Noodle Salad

• 1 jalapeno pepper, seeded and minced
• 3 tablespoons lime juice
• 2 tablespoons fish sauce or soy sauce
• 2 teaspoons brown sugar
• 2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
• 1 package (8.8 ounces) vermicelli-style thin rice noodles
• 1/4 cup water
• 2 tablespoons lime juice
• 1 tablespoon fish sauce or soy sauce
• 1/2 teaspoon brown sugar
• 2 cups shredded lettuce
• 2 plum tomatoes, sliced
• 1 medium cucumber, julienned
• 2 medium carrots, julienned
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup loosely packed fresh mint leaves

1. In a large resealable plastic bag, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; seal bag and turn to coat. Refrigerate 3 hours or overnight.
2. Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145u0b0.
3. Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among six serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.

pepper, lime juice, fish sauce, brown sugar, pork, vermicelli, water, lime juice, fish sauce, brown sugar, shredded lettuce, tomatoes, cucumber, carrots, fresh cilantro, mint leaves

Taken from www.tasteofhome.com/recipes/grilled-pork-noodle-salad/ (may not work)