Vietnamese Salad

Ingredients

• 1 teaspoon canola oil 
• 0.5 cup cilantro leaves 
• 1  cucumber halved seeded thinly sliced
• 1.5 tablespoons fish sauce 
• 1.5 teaspoons ginger fresh grated peeled
• 0.8 cup mint leaves fresh
• 3  thinly green onions diagonally sliced
• 0.1 teaspoon ground pepper red
• 1 pound pork tenderloin trimmed
• 3 tablespoons juice of lime fresh
• 1.5 tablespoons lower-sodium soy sauce 
• 0.5 cup onion red thinly sliced
• 8 cups romaine lettuce sliced
• 1  serrano chile thinly sliced
• 1.5 teaspoons sugar 

Equipment

• bowl
• grill
• kitchen thermometer

Directions

1. Preheat grill to medium-high heat.
2. Brush pork with oil.
3. 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 14
4. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool.
5. Combine juice and next 6 ingredients (through serrano) in a large bowl.
6. Add pork to juice mixture; toss to coat.
7. 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.
8. Sprinkle with cilantro.