Prepare marinade & mix: Place two pork tenderloins in a large bowl (or ziplock bag). Add soy sauce, honey, brown sugar, ketchup, seasonings and (optional) food coloring.* Massage marinade into pork until color changes. Seal and refrigerate for ~3-5 hours**.

Air fry: One pork is marinaded, place on parchment-lined air fryer rack and air fry for ~25 minutes at 375 F, flipping halfway and basting with remaining/leftover marinade juices. Optional (but recommended): Broil on "high" for ~2-5 minutes until caramelzied. Serve with (optional) steamed rice and bok choy. Enjoy!

Prep bok choy & rice:

*If using a bowl, wear gloves or heavily oil hands so food coloring does not stain skin. Immeditely wash hands after mixing.

**Ideally, marinate overnight (12-24 hours) for best flavor and caramelization. I find 5 hours still works great when in a pinch for time!

Mix Marinade ingredients in a bowl.

Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

Preheat oven to 160C/320F.

Line a tray with foil and place a rack on top (recommended but not critical).

Remove pork from the marinade, save Marinade. Place pork on rack.

Roast for 30 minutes.

Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.

Serve with rice and steamed Chinese greens.