In a small bowl combine orange juice, Greek yogurt and 1/3 cup of the Ginger Orange Sriracha Sauce; set aside.
Season both sides of tenderloin pieces with salt; brush both sides with ¼ cup of the Ginger Orange Sriracha Sauce and place on grill over medium heat. Cook for approximately 6 minutes per side, until internal temp reaches 145°. Remove from heat and let rest 5 minutes; cut each piece into slices. Drizzle with remaining sauce if desired.
Line each plate with a bed of lettuce. Working clockwise, group pork slices, pineapple rings, avocado cubes and more pineapple rings. In the center of the plate, sprinkle tomatoes and onions. Drizzle with yogurt sauce.