This salad was the bomb!!  Its got the flavorful combination of sweet, sour, and salty.  

I did a sweet and salty brine for the pork.  Stir together 3 cups water, 1/4 cup salt, and 1/4 cup coconut sugar.  Place pork tenderloin in a ziplock bag, and pour the brine into bag.  Let sit in the refrigerator overnight.  

I stick with lean meats 99% of the time so I ALWAYS use pork tenderloin