Combine the first 10 ingredients to make a marinade. Reserve 1/3 cup of the marinade for brushing onto the bok choy and stone fruit and using as a finishing sauce. Place pork into the remaining marinade and allow to marinate for at least two hours or up to one day. Preheat grill to medium or prepare charcoals slightly to one side of the grill to allow for a hotter side and a cooler side of the grill. Lightly oil the grill grate. Remove pork from marinade and gently pat it dry. Once grill is up to temperature, place the pork onto the cooler side of the grill, turning occasionally, until a meat thermometer inserted into the center of the pork reaches 145 degrees F. Remove to a cutting board and allow to rest for 10 minutes before slicing. While the pork is grilling, brush the reserved marinade that did not come in contact with the raw pork onto the bok choy and stone fruit halves. Place them onto the hottest part of the grill, cut side down, cooking them for about 3-4 minutes on each side until softened and lightly charred. Remove from the grill and plate the pork, along with pieces of stone fruit and bok choy, then drizzle with the remaining marindade.