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FOR THE GRILLED ASIAN PORK TENDERLOIN
Place sliced pork in a large resealable plastic bag. In a medium bowl, whisk together remaining ingredients and then pour over the pork. Place marinating pork in refrigerator for one hour.
Drain and discard marinade. Heat grill to high and place marinated pork slices on clean grill grates. The pork is thin and will cook very quickly, and your goal is to have juicy, pink pork. Cook for about 1-1/2 minutes per side, or to an internal temperature of 145°. Remove pork from grill to a platter to rest for 3 minutes.
FOR THE HONEY-GINGER VINAIGRETTE
In a medium bowl, whisk all ingredients together. This can be prepared many hours, or up to a day, in advance. The vinaigrette is actually better when it has some time for the flavors to mingle. Just store in the refrigerator and whisk again to incorporate right before serving.
TO ASSEMBLE THE SALAD
Layer lettuce greens on a large serving platter with carrots, radishes, green onions, edamame, and cilantro. Drizzle some of the honey-ginger vinaigrette over the top. Sprinkle with a bit of salt and pepper. Then arrange grilled pork tenderloin slices casually over the top, leaving plenty of green salad showing. Serve immediately.