Noodle Salad With Pork and Asian Lime Vinaigrette

For the pork: 

• 14 oz. (400g) pork tenderloin, trimmed, sliced into 6 even sized medallions 
• 1 tbsp. olive oil 
• salt & pepper

For the dressing: 

• 2 tbsp. olive oil 
• 1 tbsp. tamari sauce
• 1 lime, juiced 
• 2 tsp. rice wine vinegar 
• 1 tsp. root ginger, peeled, minced 
• ¼ tsp. coconut sugar 
• ¼ tsp. sriracha sauce 

For the salad: 

• 1 lb. (450g) dried Chinese egg noodles
• 1 red bell pepper, sliced 
• 1 red chilli, seeded, sliced 
• 4 tbsp. fresh parsley, chopped