In a medium bowl, pour teriyaki sauce over pork tenderloin and set aside to marinate while preparing salad.

In a large bowl, whisk together rice vinegar, sugar, sesame oil, soy sauce and ginger.

Add cabbage, cilantro, scallions, bean sprouts, radishes and carrots to this mixture and toss to coat.

Set aside while cooking pork.

Heat the canola oil in a large skillet over medium-high heat.

Add the pork (reserve the marinade) and cook until brown all over, about 2 minutes per side.

Pour marinade into pan and bring to a boil.

Reduce to a low simmer and cover pan.

Cook until pork is cooked through and no longer pink in the center, 8 to 12 minutes.

Remove pork from pan and let rest.

Bring sauce back to a boil.

Cook uncovered for 5 minutes, until sauce is reduced, thick and syrupy.

Divide cabbage mixture among plates and top with baby corn.

Cut pork into thin slices and arrange on top of salad.

Drizzle reduced sauce over tenderloin and serve.