Trim and remove the silver skin from the pork. To butterfly the pork, cut the tenderloin down the middle and open it like a book. Do not cut all the way through. Lay the butterflied pork between two pieces of plastic wrap and pound until it is ¾ inch thick.

Place pork in a gallon ziplock bag. Add garlic, ginger, hoisin sauce, brown sugar, oyster sauce, and dry sherry to a bowl and mix until combined. Pour the Asian marinade into the bag and massage the pork to ensure all of the surfaces are coated. Set the bag in the refrigerator for at least 1 hour or up to 4 hours. A couple of hours or longer will make sure the flavor permeates into the meat.

Broil or grill

When you are ready to cook the pork. Remove the bag from the refrigerator. Set a baking rack on a baking sheet and place tenderloin on the rack. Using paper towels, wipe off the marinade from both sides of the pork and dry. Let sit out at room temperature while you preheat your broiler or grill. Pour the leftover marinade into a small saucepan set over medium-high heat and bring to a boil. Remove from the heat and set aside. I found it to be thick enough to glaze the pork but you can continue to reduce it if needed.

Preheat your grill or broiler until it is very hot. To broil, line a baking rack on a baking sheet and set the pork on the rack. Once the broiler is hot, place the pork 5 inches away from the broiler and cook for 2 minutes. Take it out of the oven and flip it over to the other side. Spoon a light layer of the cooked marinade to cover the pork and put it back under the broiler for 3 minutes. Check the internal temperature of the pork to see if it reached 145F. Once it’s cooked, tent with aluminum foil and let the pork rest for 10 minutes before slicing.

While the pork is resting, set the bok choy halves on a baking sheet lined with parchment paper and sprinkle with salt. Set the oven to 425F and roast for 10 minutes.

Julienne carrots

Using a mandoline or a knife (a mandoline is much faster) cut the carrots into long julienne slices. Set in a large bowl, and make sure it's large enough to mix with the vinegar mixture.

In a small bowl, combine the lime juice or vinegar, maple syrup, and salt. Pour over the carrots and toss. Let sit for 10 to 30 minutes.