Place pork tenderloin in a large bowl or plastic bag. In a small bowl mix together lime zest and juice, Asian dressing and 4 tablespoons of sweet chili sauce , about 30 seconds. Pour mixture over pork and turn to coat. Marinate 10 minutes in refrigerator, or up to 24 hours overnight.
Preheat oven to 400 degrees with rack in middle position. On a stove, heat an oven proof skillet over medium high. Remove pork from the marinade, discarding excess liquid. Coat skillet with nonstick cooking spray and sear pork on all sides, about 5 minutes total.
Place pan with the pork in oven and cook about 10 minutes, and until internal temperature reaches 145 degrees F. Remove pan from oven carefully and transfer pork tenderloin to a cutting board to rest covered under tented foil for 3 minutes before slicing and serving with salad.
For salad, mix the lime yogurt and remaining sweet chili sauce together in a small bowl. Add a tablespoon of water if a thinner dressing is desired.
Divide lettuce mix between 4 dinner bowls. Top with pickled red onions and sliced cucumbers. Drizzle salads with dressing. Arrange the sliced pork on top of salads, serve immediately. Garnish with extra lime wedges if desired.
