Asian Marinated Pork Tenderloin

Ingredients

• 0.5 pound baby spinach dried washed
• 2 servings canola oil 
• 1 teaspoon asian chile paste sambal olek
• 1 clove garlic smashed finely chopped
• 2 cloves garlic smashed
• 1 inch ginger finely chopped
• 2 teaspoons ginger finely chopped
• 2 servings ice cubes 
• 2 servings kosher salt 
• 2 servings olive oil extra-virgin
• 1 tablespoon orange zest 
• 2  pork loin chops boneless
• 2 tablespoons rice wine vinegar 
• 1  scallion light white green thinly sliced
• 2  scallions sliced
• 0.3 cup soya sauce 
• 1 pound sugar snap peas 

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest.
2. Add the pork to the bowl and turn to coat with the marinade.
3. Let the chops sit in the marinade for a few minutes.
4. Coat a large saute pan with oil and bring to a high heat.
5. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side.
6. Remove the pork from the pan.
7. Ditch the excess oil from the pan.
8. Place the saute pan on the hottest burner.
9. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.
10. Turn off the heat.
11. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.
12. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water.
13. Remove them from the ice water and reserve.
14. Coat a large saute pan with oil.
15. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.
16. Add the sugar snap peas and toss to coat in the oil.
17. Add the spinach and toss with the peas until the spinach starts to wilt.
18. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
19. Snappy!