In a small bowl, whisk together green onions, broth, lime juice, ginger, olive oil, honey, soy sauce, and garlic. Set aside. Lightly sprinkle tenderloins with salt and freshly ground black pepper.
For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted in the meat registers 155 degree F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place the meat on a rack in a roasting pan, place on grill rack and grill as above.) Let meat stand 10 minutes before slicing.
To serve, toss mixed greens with half of ginger vinaigrette and arrange on a serving platter. Spoon cooled wild rice in center of greens. Arrange pork tenderloin slices on greens around the rice. Drizzle all with remaining vinaigrette. Makes 6 servings.