Trim the pork: Pat the 600 g pork tenderloin dry with paper towels and trim any silver skin or excess fat. Drying the surface removes moisture that would otherwise steam the meat and prevents proper browning.

Make the marinade/glaze: In a bowl combine 2 tbsp grated fresh ginger, zest and juice of 2 limes (reserve 1 tsp lime juice for the vegetables), 1 tbsp coconut aminos, 1 tbsp olive oil (reserve the other tbsp for the vegetables), 2 minced garlic cloves, 1/2 tsp kosher salt and a few grinds of black pepper. Stir until integrated. The acid from the lime brightens flavor; ginger and coconut aminos deliver aromatics and umami. Keeping some oil and lime aside will help the vegetables later.

Marinate the pork briefly: Place the pork in a shallow dish or resealable bag and pour 3/4 of the ginger‑lime mixture over it, rubbing to coat all sides. Reserve the remaining marinade to glaze the pork while it cooks (do NOT reuse marinade that has touched raw pork unless boiled). Let it sit at room temperature for 15–20 minutes while you prep the vegetables — this short marinate infuses flavor without denaturing the tenderloin's delicate proteins.

Preheat and oil the pan: Heat a heavy skillet (cast‑iron or stainless steel preferred) over medium‑high heat until smoking just begins. Add 1 tbsp olive oil and swirl. A well‑heated pan creates a Maillard reaction for a deeply browned crust, which adds flavor and texture.

Sear the pork: Season the pork lightly with the remaining 1/2 tsp kosher salt and fresh pepper. Sear the tenderloin on the hot skillet, turning every 1–2 minutes so all sides get a golden crust, about 6–8 minutes total. The goal is to build a brown exterior without overcooking the center.

Roast or finish in the oven (or continue on stovetop): If you have an oven, transfer the skillet to a 200°C / 400°F oven and roast for 6–10 minutes until an instant‑read thermometer hits 58–60°C (136–140°F) for medium‑rare to medium. If staying on the stovetop, lower heat to medium and continue turning until it reaches the same temperature; use a lid to help heat evenly. Rest 8–10 minutes tented in foil — carryover cooking will raise the internal temp a few degrees and resting redistributes juices for a juicier bite.

Make the ginger‑lime glaze: While the pork rests, place the reserved marinade in a small saucepan and bring to a simmer for 2–3 minutes to kill bacteria and reduce slightly. Taste and, if desired, whisk in 1 tsp cold butter (optional) to add gloss and roundness. Simmering concentrates flavor and mellows raw sharpness.

Prepare the vegetables: While the glaze is simmering, halve the baby bok choy lengthwise (if very large, quarter the bases) and season lightly with salt. Use a vegetable peeler to shave carrots into long ribbons if not already done. Keeping the bok choy halves intact helps them hold a pleasant texture and presents beautifully on the plate.

Sauté the bok choy and carrot ribbons: Wipe out the skillet used for the pork and heat over medium. Add the remaining 1 tbsp olive oil and the reserved 1 tsp lime juice. Add the bok choy cut‑side down and sear for 1–2 minutes without moving to caramelize the cut surface (this develops flavor). Flip, add the carrot ribbons, and sauté 1–2 more minutes until stems are tender but leaves remain bright green. Add a pinch of salt and a few grinds of pepper. High heat and quick cooking preserve color, crunch and vitamins.

Slice and dress the pork: Using a sharp knife, slice the rested pork tenderloin into 1‑cm thick medallions. Spoon the warm ginger‑lime glaze over the slices (the glaze clings to the seared surface, creating a shiny, flavorful finish).

Plate and finish: Arrange the bok choy and carrot ribbons on each plate, fan pork medallions on top, and drizzle any remaining glaze. Finish with a little lime zest and extra black pepper. Serve immediately so the pork is warm and vegetables are crisp‑tender.