Coat pork tenderloins with ¼-½ cup Honey Teriyaki Sauce. Grill on a lightly greased grill over medium heat for 15-20 minutes or until still slightly pink in the middle. While pork is grilling, assemble the salads. Divide lettuce among 6 large plates*; top with oranges, mushrooms, cucumber and bell pepper. Combine 1/2 cup Honey Teriyaki Sauce and vinegar; whisk to blend. Cut warm pork tenderloin into thin slices; divide among salads. Drizzle salads with dressing; top with chow mein noodles for garnish. Makes 6 servings.
*For buffet-style, assemble all salad ingredients on a large serving platter.