4baby bok choy, quartered lengthwaysTo serve:sesame oil, steamed rice and toasted sesame seedsGinger and soy pork120 gm (1/3 cup)honey60 ml (¼ cup)dark soy sauce2 clovesgarlic, finely grated2 tbspfinely grated ginger1 tbspsesame oil2 (400gm each)pork tenderloins (fillets), halved widthways
For ginger and soy pork, combine ingredients in a large bowl and turn to coat pork.
Heat a non-stick frying pan over medium-high heat, remove pork from marinade, reserving marinade, and cook for 2 minutes each side or until browned all over. Add marinade to pan and cook, basting and turning occasionally, for 10 minutes or until marinade is caramelised and pork is cooked through.
Meanwhile, steam bok choy in a steamer basket placed over a saucepan of boiling water for 2 minutes or until tender, remove from steamer and drizzle with sesame oil.
Serve thickly sliced pork with bok choy and steamed rice and scatter with sesame seeds.