(CBS) Guy Fieri is a man on the move, always on the lookout for inspiration.

He's frequently on the road visiting mom-and-pop eateries for one of his three Food Network shows, "Diners, Drive-Ins and Dives," or in New York taping the other two, "Ultimate Recipe Showdown" and "Guy's Big Bite." Or, you might find him at one of his three restaurants in Northern California, or trying out something new in his home kitchen.

Some consider Fieri a bit of a wild man, but at heart, he's a chef who loves food and loves what he does.

He stood still long enough to visit The Early Show Friday with a recipe for what he calls "wicked pork," and some awesome sides.

RECIPES

Wicked Pork with Greens and Fettucine

For Pork
3-1/2 - 4 pound pork loin
2 tablespoon soy sauce
4 cloves garlic, peeled
3/4 cup rough chopped red bell pepper, seeded
1/4 cup seeded jalapenos
1" fresh ginger, peeled
1/2 teaspoon Chinese 5 spice
1 Tablespoon rice vinegar
1 Tablespoon orange juice (fresh squeezed)
1/2 fresh pineapple, peeled and cored, rough chopped
Juice of 1 lime
1 teaspoon freshly cracked pepper
1 teaspoon salt

In a food processor fitted with chopping blade, add in garlic and ginger, pulse 3 times, add in jalapeno and red bell pepper, pulse 3 times, add in remaining ingredients, pulse 3-5 times to blend well, but not liquefy. Season to taste. Remove 1-1/2 cups of marinade and set aside. Place pork in resealable plastic bag and pour marinade over. Refrigerate for at least one hour, up to four hours.

Preheat oven to 350 degrees. Remove pork from refrigerator while oven is preheating, drain off excess marinade and discard. Place pork in roasting pan fitted with a rack and cook until internal temperature registers 160 degrees, approximately one hour and 30 minutes. Remove from oven and let rest covered loosely for 10 minutes, slice thin, serve as described below.

Greens
2 cups baby bok choy, sliced into fourths, longways
1/2 cup green onions, sliced on the diagonal
1-1/2 cups green cabbage, cored and sliced thin

In a large bowl, combine prepared vegetables.

Vinaigrette
Reserved marinade from above
4 Tablespoons rice wine vinegar
1/2 cup extra virgin olive oil
2 Tablespoons lime juice
1 Tablespoon cilantro, chopped
1 teaspoon red pepper flakes

In a medium, non reactive bowl, combine ingredients. Add half of vinaigrette to prepared vegetables, toss to combine, cover and set aside.

1 pound of fettucine, prepared
1 Tablespoon extra virgin olive oil
1 Tablespoon soy sauce

Cook pasta al dente according to directions, add in olive oil and soy, toss to combine.

For final assembly:

On a large platter, place prepared, dressed pasta, top with sliced pork, then prepared dressed vegetables, drizzle entire dish with about 1/3 cup of reserved marinade, serve immediately.

Yield: Serves 6 - 8
Prep time: 30 minutes
Inactive Prep time: 1 - 4 hours
Cook time: 1-1/2 hours approximate
Ease of preparation: Moderate

FOR MORE OF GUY'S RECIPES, TO GO PAGE 2.

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