Start by preping the marinade. Put the soy, ginger, brown sugar, and a bit of olive oil into a bowl. Mix well and sit pork into it. Let marinade about an hour. Note the amount of time you let marinade is up to you, but the longer the marinading time, the better the flavour. Once the pork is marinated, preheat your oven to 425 degrees Fahrenheit. Do not throw out the marinade. Peel the potatoes and use a mandolin to finely shred the potatoes. If you dont have a mandolin, you can finely slice it by hand, though this will take longer. Put the shredded potato in a bowl and rinse with hot water about 3 or 4 times. This releases a lot of the starch in potatoes and prevents them from being incredibly sticky when cooked. Squeeze all of the water out of the potatoes and place on a pan that has been drizzled with olive oil. drizzle more olive oil on top on the potatoes along with the rosemary, season with salt and place in the oven. cook for around 20-25 minutes, checking now and then for the colour on top. Turn on the BBQ grill or an indoor grill to a medium high heat. Sear all sides of the tenderloin and then reduce the heat to a medium low. you dont want to over cook the tenderloin because it will be very dry. cooking it should take about 10-12 minutes. Once the meat is cooked, let sit for about 5-7 minutes with tin foil covering it, this will ensure that the pork stays moist when you cut it. Meanwhile, put a medium pan on a medium heat and add the wine. Reduce by half and add the leftover marinade. Reduce to a thin syrup, place through a sieve and into a bowl. Once the potatoes are nicely browned take them out, and roughly break them up with your hands. Place the potatoes onto the center of the plate in a line. Slice your pork into 1-1 1/2 cm medallions and lay them on top of the hashbrowns. spoon sauce over the pork. Serve.