Marinated Pork Tenderloin With Asian Greens

This was one of the best things I've ever cooked, or so Tim thought!
It's super easy to prepare, but bursting with delicious flavours. 
This recipe can be easily adapted based on your taste or what you have on hand! That is what I did myself actually. The original recipe that I drew my inspiration from can be found here. But I think mine turned out better ;-)

Marinated Pork Tenderloin

Ingredients

1 medium sized pork tenderloin

1 small bunch shallots, sliced (half for marinade, half for serving)

1 bunch fresh coriander, chopped (half for marinade, half for serving)

3 garlic cloves, minced

1 tablespoon fresh ginger, minced

1/3 cup soy sauce

1/4 cup coconut oil, warmed (or other oil as preferred)

2 tablespoons Zhenjian Black Chinese Vinegar

2 tablespoons chilli garlic sauce (or preferred spicy sauce)

1 tablespoon cracked black pepper

2 tablespoons brown sugar

Method

1. Trim excess fat from pork.

2. In large plastic ziploc bag mix all the other ingredients together, reserving half the shallots and corriander for serving. Mix well.

3. Place whole pork tenderloin in bag and seal. Let marinade in the fridge for 8 hours or overnight for best results (I have done it for as little as 2 hours). Turn occasionally so as to coat both sides. Do not worry if coconut oil clumps, it will melt in oven. 

4. Preheat oven to 180 degrees Celsius.

5. Once heated, place pork on a greased pan together will all the marinade and cook for approximately 35 minutes, so that it does not bleed when poked with a knife. 

6. Let rest outside of the oven for approximately 10 minutes.

7. Slice the pork into thin slices, served drizzled with the pan juices and topped with fresh chopped shallots and coriander. 

We serve it on a bed of rice with a side of delicious Asian Greens.

Quick Asian Greens

Ingredients 

1 bunch bok choy (or preferred Asian greens)

1 garlic clove, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce

1 tablespoon chilli garlic sauce

1 tablespoon coconut oil (or preferred oil)

Method

1. Wash and dry bok choy thoroughly, chop in half lengthways.

2. Heat oil in a large fry pan or wok. Sauté the garlic and ginger for 1 minute, or until fragrant. 

3. Add the bok choy, soy sauce and chilli garlic sauce to the pan. 

4. Mix thoroughly until combined and cook until vegetables are just wilted but still have some 'bite'.

Serve and enjoy!