Pork Tenderloin with Pak Choi & Salad

• Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the pak choi with the onion and half of the garlic for 5 - 7 minutes, then add half of the soy sauce.
• Halve the cucumber lengthways and scoop out the seeds, then slice into crescents.
• Cut the carrot into matchsticks. Quarter the lime. 
• Roughly chop the lettuce and the peanuts.

• In a small bowl, combine the Javanese wok paste with the sesame oil and the rest of the garlic and soy sauce.
• Squeeze in 1 lime wedge per person, then season to taste with salt and pepper (see Tip).
• In a salad bowl, combine the cucumber with the carrot, the lettuce and the extra virgin olive oil. Season to taste with salt and pepper.

Tip: if preferred, you can also add some sambal from your pantry.