With the rack in the middle position, preheat the oven to 400°F (200°C).
In an oven-safe skillet over medium-high heat, brown the tenderloin in the oils. Season with salt and pepper. Coat with the garlic. Bake for about 12 minutes or until a meat thermometer inserted into the centre of the meat reads 135°F (57°C). Set aside on a plate and let rest for 10 minutes. Thinly slice the meat and keep at room temperature.
Meanwhile, on a work surface, cut the broccoli into long spears, keeping the florets and stems intact.
In a large pot of boiling water, cook the broccoli for about 2 minutes or until al dente. Cool in an ice bath and drain. In the same pot of boiling water, cook the beans for about 3 minutes or until tender. Cool in the ice bath and drain. In the same pot of boiling water, add the vermicelli. Remove from the heat and let rest for 3 minutes or until tender. Drain and rinse under cold running water. Drain well and pat dry, if needed. Coarsely cut the noodles and place in a large bowl.
Add the broccoli, beans, sprouts, carrot and mango to the noodles. Combine.
In a small bowl, combine the lime juice, mirin, fish sauce, olive oil and sambal oelek. Add the dressing and sliced pork to the salad. Toss to coat.
Serve in bowls and top with the basil and coconut shavings.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.