I love this way of roasting a pork tenderlion.
It started out the night before I cooked it, marinating in a mixture of light and dark soy sauce, some Shao Hsing rice wine, sesame oil and sugar.
When it was time to cook the meat, I put it into a dish lined with foil and then reduced down the marinade so it became thickened and a bit sticky. This was then poured over the pork, which was roasted in a Gas Mark 6 oven for about 40-45 minutes, basting it occasionally.
To accompany the thinly sliced pork, I did some plain white rice and stir-fried mixed vegetables (Chinese leaves, green pepper, beansprouts and spring onions) cooked in oyster sauce.
All this needed was some sweet chilli and ginger dipping sauce.