Sesame-Ginger Glazed Pork Tenderloin with Stir-Fried Vegetables and Jasmine Rice

Rinse 1.5 cups jasmine rice under cold water until water runs clear. Add to a medium saucepan with 2.25 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While rice cooks, trim the pork tenderloin of any silver skin and excess fat. Pat dry with paper towels and season with 1/2 tsp salt and 1/2 tsp black pepper.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the pork tenderloin and sear for 3-4 minutes on each side until golden brown all over.

Preheat oven to 375°F (190°C). Transfer the seared pork to a baking dish and roast for 15-18 minutes, or until internal temperature reaches 145°F (63°C).

While the pork roasts, prepare the vegetables. Chop 2 cups broccoli florets into bite-sized pieces. Julienne 1 large red bell pepper. Peel and slice 2 medium carrots into thin diagonal pieces. Trim the ends of 1 cup snap peas.

Mince 4 cloves garlic and grate 2 tbsp fresh ginger. Slice 4 green onions, separating white and green parts.

In a small bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, and half of the minced garlic and ginger to make the glaze.

When the pork has 5 minutes left of cooking time, brush half of the glaze over the pork. Reserve the remaining glaze for serving.

Heat 1 tbsp vegetable oil and 1 tbsp sesame oil in a wok or large skillet over high heat. Add the white parts of green onions, remaining garlic, and ginger. Stir-fry for 30 seconds until fragrant.

Add carrots to the wok and stir-fry for 2 minutes. Add broccoli and stir-fry for another 2 minutes. Add bell peppers and snap peas and stir-fry for 2-3 minutes until vegetables are crisp-tender.

Remove the pork from the oven and let rest for 5 minutes before slicing into 1/2-inch medallions.

Serve the pork medallions over jasmine rice with stir-fried vegetables on the side. Drizzle the remaining glaze over the pork, sprinkle with 2 tbsp sesame seeds and the green parts of the green onions.