These lettuce wraps bring together what I love about Vietnamese cooking, done for the home kitchen. You start by making a gingery marinade for the pork that doubles as a dressing for the salad. The tenderloin, a particularly lean cut, cooks up quickly and very tender. Chicken or flank steak would work equally well here.
Cook the pork over a medium-high grill, in a lightly greased heavy skillet over medium-high heat, or under a broiler until the center of the meat is pale pink and registers 150 degrees with an instant-read thermometer. This will take 20 to 25 minutes.