Grill teriyaki tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 160ºF.
Allow pork to cool slightly, then slice into long thin strips.
Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangoes and macadamia nuts. Drizzle with vinaigrette.
*This is a great recipe for leftover pork.