Whisk together cranberry sauce and marmalade in a small saucepan over low heat until melted. Remove from heat. Whisk in orange juice, lime juice, and oil. Reserve 1/2 cup of cranberry mixture, add 1/4 teaspoon salt to reserved mixture, and set aside.
Pour remaining cranberry mixture into a shallow dish or zip-top plastic bag; add vodka, ginger, and pork, turning to coat all sides. Cover or seal, and chill 15 minutes, turning occasionally. Remove pork from marinade, discarding marinade.
Stir together remaining 2 teaspoons salt, lemon pepper, and ground red pepper; sprinkle evenly over pork.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and cover with aluminum foil. Let stand 10 minutes. Cut pork diagonally into 1/4-inch-thick slices.
Toss together salad greens, cranberries, and oranges with reserved 1/2 cup cranberry mixture; top with pork.