Grilled Pork Tenderloin with Green Mango

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 8  boston lettuce leaves 
• 0.5 cup carrots shredded
• 0.3 teaspoon pepper red crushed
• 0.3 cup basil fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh peeled finely chopped
• 0.3 cup mint leaves fresh chopped
• 4 large garlic cloves minced
• 1 large mangos shredded green peeled (unripe)
• 1  jalapeno finely chopped
• 0.5 teaspoon kosher salt 
• 1 pound pork tenderloin trimmed
• 1 tablespoon soya sauce low-sodium
• 1 cup mung bean sprouts 
• 0.3 cup pineapple juice 
• 1 tablespoon sake dry (rice wine)
• 0.3 teaspoon salt 

Equipment

• bowl
• grill
• kitchen thermometer
• ziploc bags

Directions

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.
3. Remove pork from bag; discard marinade.
4. Sprinkle pork evenly with salt and black pepper.
5. Place pork on grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155, turning occasionally.
6. Remove from heat; let stand 10 minutes.
7. Cut into 1/2-inch-thick slices; cut each slice into thin strips, and keep warm.
8. To prepare salad, combine carrot and next 7 ingredients (through jalapeo) in a medium bowl; toss well.
9. 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.