Ginger Marinated Pork With Spring Onions and Baby Spinach

Hey all,
So last week I was talking about salads and we learning theory and cooking salads!
Ginger Marinated Pork With Spring Onions and Baby Spinach
Serves 2

• 170g pork tenderloin, cut into poker chip-thick discs
• A walnut sized piece of root ginger, finely grated
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp white or red wine vinegar
• 1 red chilli, sliced into thin rings
• 2 handfuls of washed baby spinach
• 1 bunch of spring onions, thinly sliced

1. Mix the pork slices with most of the ginger (keep aside a good pinch for the dressing) and a fat pinch of salt. Don't leave out the salt - it helps the ginger flavour to penetrate the meat and keeps it moist and tender.
2. Leave to marinate for 15 minutes, or up to an hour.
3.    Splash 2 tbsp of water into the pan, stir well, then add the soy sauce, reserved grated ginger and vinegar, and allow to bubble up. Taste and adjust the seasoning, adding a little more oil if necessary.
4.     Stir in the chilli.
5.     Divide the spinach between two plates and top with the pork.
6.    Scatter over the spring onions and drizzle with the hot dressing. Serve straight away.

   That's the salad I made last week above! I have to say it was pretty yummy with the hot soya sauce with the chilli giving it a nice kick! 

    Thank you for reading! I see you all next week! 

  PB x