Mince garlic. Trim cucumbers and slice into 1/2” rounds. Using a small pot or pan, gently smash cucumber slices. Don't worry if they fall apart. Zest and halve lime. Quarter one half and juice remaining half. Trim ends off carrot, peel, and using peeler, shave into long, thin ribbons. Mince two carrot ribbons. Stem, seed, and mince Fresno chile.

Rinse pork tenderloin and pat dry. On a separate cutting board, slice tenderloin into eight equal-sized pieces. Lay pork slices on work surface, cover with plastic wrap, and pound with a meat mallet or small pan until 1/3” thick. Combine pork, half the lemongrass, half the garlic, half the Worcestershire, half the brown sugar, 1 tsp. lime zest, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large mixing bowl. Rub pork thoroughly with marinade and marinate 5 minutes.

Combine remaining lemongrass, remaining garlic, remaining Worcestershire, remaining brown sugar, seasoned rice vinegar, 1 tsp. lime juice, 2 Tbsp. water, minced carrot, and Fresno chile (to taste) in a small bowl. Season to taste with salt and pepper.

Heat an outdoor grill or grill pan to high heat. Once grill is very hot, lightly coat with cooking spray and add pork slices. Grill until pork is charred and reaches a minimum internal temperature of 145 degrees, 3 minutes per side. Remove pork from grill and let rest 5 minutes before serving. If you don't have a grill pan or grill, place pork on a foiled baking sheet and broil under high heat until charred on both sides, 4-5 minutes per side.

Combine cucumber, carrot ribbons, 1 Tbsp. dipping sauce (reserve remaining for dipping), and 1 tsp. olive oil in a medium mixing bowl. Toss and season to taste with salt and pepper.

Place salad on plate and arrange charred pork next to salad. Serve dipping sauce on the side. Sauce can be used for dipping both pork and salad, or simply splashed over both to taste. Garnish dish with lime quarters.