Pork tenderloin with relish and Thai chilli tomatoes

Serves 4-6 Starters and mains

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Method

Start 1 day before serving

The day before, combine the garlic, coconut palm sugar, fish sauce and 100ml hot water in a bowl and set aside to get cold.

Cut the tenderloin in half, pour the cold marinade over it and put in the fridge overnight.

The next day, mix the ingredients for the relish in a bowl and set aside in the fridge.

For the tomatoes, stir the fish sauce and caster sugar together in a bowl, add the tomatoes, chillies and shallots and stir gently to coat.

Preheat the oven to 210C/ 190C F/Gas 6. Lift the pork out of the marinade on to a plate lined with kitchen paper, and put the marinade in a pan. Rub the oil over the pork.

Heat an ovenproof frying pan until very hot, add the pork and sear on all sides, which will take around 2 minutes. Remove from the heat but leave in the frying pan.

Heat the marinade on high until it thickens, then spoon some of the marinade over the pork, reserving the rest to baste, and transfer it to the oven to cook for 3 minutes. Repeat the basting and continue to cook for another 3-4 minutes until it is cooked to your liking – light pink flesh is fine, provided it isn’t bloody. Remove the pork from the pan and rest for 8-10 minutes.

Meanwhile, blanch the pak choi in a pan of boiling water for around 2 minutes then plunge straight into a bowl of ice-cold water to stop it cooking further. Drain well and pat as dry as possible.

Heat a wok or large frying pan and add the oil. Add the pak choi and chillies and fry for a few minutes. Add the fish and oyster sauces and the pepper and stir for a few seconds.

Slice the pork and serve, drizzled with any juices, with the pak choi, tomatoes and relish.