Grilled Pork Tenderloin With Green Mango

• 14 cup pineapple juice
• 2 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sake (rice wine) or 1 tablespoon dry sherry
• 4 large garlic cloves, minced
• 1 lb pork tenderloin, trimmed
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• crushed red pepper flakes, to taste
• cooking spray
• 12 cup shredded carrot
• 13 cup chopped of fresh mint
• 13 cup chopped fresh basil
• 14 cup chopped fresh cilantro
• 12 teaspoon kosher salt
• 14 teaspoon crushed red pepper flakes (optional)
• mango, green peeled and shredded (1 lge)
• 1 jalapeno pepper, finely chopped
• 8 boston lettuce leaves
• 1 cup mung bean sprouts

1. PREPARE PORK:.
2. Prepare grill to medium-high heat.
3. To prepare pork, combine pineapple juice, ginger, low-sodium soy sauce, sake, garlic cloves and pork roast in a large zip-top plastic bag; seal.
4. Marinate in refrigerator 1 hour, turning occasionally.
5. Remove pork from bag; discard marinade;.
6. sprinkle pork evenly with salt, black pepper and red pepper flakes.
7. Place pork on grill rack coated with cooking spray.
8. Grill 22 minutes or until a thermometer registers 155, turning occasionally.
9. Remove from heat; let stand 10 minutes; cut into 1/2-inch-thick slices; cut each slice into thin strips, and keep warm.
10. PREPARE SALAD:.
11. Combine carrot and the 7 ingredients listed (through jalapeno) in a medium bowl; toss well.
12. 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, ground black pepper, red pepper, cooking spray, carrot, mint, fresh basil, fresh cilantro, kosher salt, red pepper, mango, pepper, boston lettuce leaves, bean sprouts

Taken from www.food.com/recipe/grilled-pork-tenderloin-with-green-mango-376573 (may not work)