for the grilled Asian pork tenderloin

• 1.5 lbs. pork tenderloin cut into 1/2" thick slices
• ⅓ c. honey
• ⅓ c. soy sauce
• ⅓ c. orange juice freshly squeezed
• 1 T. sesame oil
• 2 T. ginger fresh, minced
• 3 garlic minced, cloves
• 1 T. ground mustard
• ½ tsp. black pepper freshly ground

for the honey-ginger vinaigrette

• ¼ c. honey
• 3 T. rice vinegar
• 2 tsp. orange fresh zest
• 2 T. orange juice freshly squeezed
• 2 T. extra-virgin olive oil
• 2 tsp. soy sauce
• 1 tsp. Dijon mustard
• 1 T. ginger fresh, minced
• black pepper to taste, Kosher salt and freshly ground
• salt to taste, Kosher salt and freshly ground

to assemble the grilled Asian pork tenderloin salad

• lettuce greens; type as preferred
• 3 to 4 carrot peeled and sliced thinly into coins
• 3 to 4 radish sliced thinly into coin
• 3 to 4 green onions sliced thinly
• 1 c. edamame
• ½ c. cilantro fresh leaves
• salt to taste, Kosher salt and freshly ground
• black pepper to taste, Kosher salt and freshly ground