Pork with rhubarb & ginger chutney, grilled bok choy

Put one stalk of the rhubarb aside. Place the remaining five in a pot with the sugar, grated ginger and ginger juice. When it stews down, add the water and Grand Marnier. Continue to boil rapidly until it reduces to a thick consistency (about 40-50 minutes).

Place a cold dessert spoon into the rhubarb mixture when you think it’s ready. If it coats the back of the spoon with a jam-like consistency, remove it from the heat. Fold in the reserved rhubarb.

Pre-heat your oven to 180 degrees Celsius. Add 20ml of the oil to a heavy-based non-stick pan. Season the pork with sea salt and white pepper. When the pan is smoking hot, add the pork and sear to a golden colour all over. Now add the butter, garlic and fresh thyme. When the butter froths up keep basting it over the pork. Make sure all of the pork gets basted with the butter emulsion

Place it in the oven for six to seven minutes, or until cooked to your liking. While the pork is cooking, mix the remaining vegetable oil with the grated ginger. Split each bok choy through the root, season and rub the inner side with the ginger oil. Place the bok choy inner side down on a smoking hot griddle pan and char until slightly blackened.

When the pork is slightly firm to the touch, remove it from the oven and rest it for three minutes. To finish, slice the pork tenderloin and serve with a spoonful of the chutney and a piece of the bok choy.