Chilli-Marinated Pork with Brussels Sprouts

5½ tbsp rice bran oil, divided
2 tbsp LOW SUGAR RASPBERRY VINEGAR
1½ tbsp soy sauce
3 garlic cloves, finely grated, divided
2 tsp finely grated ginger
1½ tbsp sambal oelek
¾ tsp salt
2 pork tenderloins (each about 500 g)
2 tbsp fish sauce
2 tbsp lime juice
½ tsp honey
½ red chilli pepper, very thinly sliced
1½ tbsp finely chopped roasted unsalted peanuts
800 g Brussels sprouts, trimmed & halved
¾ cup chicken stock
1 tbsp butter
1 tbsp roughly chopped mint
SIDS SALT & PEPPER

Preheat oven to 200°C. In a medium bowl, whisk together 2 tablespoons oil, LOW SUGAR RASPBERRY VINEGAR, soy sauce, 2 grated garlic cloves, ginger, sambal oelek, and ¼ teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
In a small bowl, whisk together remaining grated garlic clove, fish sauce, lime, honey, chilli pepper, peanuts, and 1 tablespoon water then set aside.
In an oven dish, toss Brussels Sprouts with 1½ tablespoons oil and ½ teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10-15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
Meanwhile, heat a large frypan with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer frypan to oven and roast pork, basting occasionally, until internal temperature reaches 60°C for medium rare or 63°C for medium, 10-13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes and reserve frypan.
Add reserved marinade to the frypan and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3-5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning with SIDS SALT & PEPPER.
To serve, slice pork and drizzle with pan sauce. Spoon Brussels Sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.