Ingredients

1. Pork Tenderloin and Marinade:
   • Pork Tenderloin: 625 grams, thinly sliced
   • Soy Sauce: 2.5 tablespoons for marinade
   • Hoisin Sauce: 1.25 tablespoons for marinade
   • Garlic (for marinade): 1 clove, minced
   • Ginger (for marinade): 1.25 teaspoons, grated
2. Stir-Fry:
   • Potatoes: 625 grams, diced
   • Fresh Spinach: 250 grams
   • Eggs: 5, beaten
   • Cilantro: A generous handful, roughly chopped (about 20 grams)
   • Hoisin Sauce (for stir-fry): 5 tablespoons (75 ml), thinned if necessary
   • Garlic: 4 cloves, minced
   • Onion: 1 large, diced
   • Oil: for frying
   • Salt and Pepper: to taste

Instructions:

• Marinate Pork Tenderloin: Mix soy sauce, hoisin sauce, minced garlic, and grated ginger in a bowl. Add the pork tenderloin slices and marinate for at least 30 minutes to infuse the flavors.
• Preboil Potatoes: Bring a pot of salted water to a boil. Add the diced potatoes and boil for about 5-7 minutes until they are just starting to become tender but are not fully cooked. Drain and set aside.
• Cook Pork Tenderloin: Heat a bit of oil in a large skillet over medium-high heat. Add the marinated pork slices in batches, searing until nicely browned and cooked through. Remove and set aside.
• Sauté Vegetables: In the same skillet, add a bit more oil if needed. Sauté the onion and garlic until fragrant. Add the diced potatoes and cook until they are golden and crispy, about 8-10 minutes.
• Scramble Eggs: Push the vegetables to the side of the skillet. Pour in the beaten eggs, scramble until just set, then mix with the potatoes.
• Add Spinach: Stir in the spinach and cook until just wilted.
• Combine with Pork: Return the cooked pork to the skillet. Stir everything together.
• Add Hoisin Sauce: Drizzle with additional hoisin sauce, mixing well to ensure all ingredients are evenly coated.
• Season and Garnish: Season with salt and pepper to taste. Garnish with fresh cilantro before serving.