Wicked Pork with Greens and Fettuccine

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For the Pork:

4 cloves garlic, peeled

1 (1-inch) piece fresh ginger, peeled

1/4 cup seeded and roughly chopped jalapenos

3/4 cup roughly chopped red bell pepper

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon freshly squeezed orange juice

1/2 fresh pineapple, peeled and cored, roughly chopped

1 lime, juiced

1 teaspoon freshly cracked pepper

1 teaspoon salt

1/2 teaspoon Chinese five-spice powder

1 (3 1/2 to 4 pound) pork loin

For the Greens:

Reserved marinade from above

4 tablespoons rice wine vinegar

2 tablespoons lime juice

1 tablespoon chopped cilantro

1 teaspoon red pepper flakes

1/2 cup extra-virgin olive oil

2 cups sliced baby bok choy (cut lengthwise into fourths)

1 1/2 cups cored and thinly sliced green cabbage

1/2 cup diagonally sliced green onions

For the pasta:

1 pound fettuccine

1 tablespoon extra-virgin olive oil

1 tablespoon soy sauce