Did this pork dish before. Brined with peach cider/chicken stock, salt, brown sugar, garlic, ginger, and cardamon brine.
Cooked in grill pan, then in oven, glazed with sweet chile glaze.
Served with glazed parsnips. Maple syrup and brown sugar, powdered ginger and cayenne. Also took a spinach and arugula salad mix and wilted it with a little oil and minced garlic then Salt and pepper.