Sesame Ginger Pork and Sugar Snap Pea Rice Bowls

Trim any silver skin from the 1 lb pork tenderloin. Slice the tenderloin crosswise into 1/2-inch thick medallions. Pat the pork medallions completely dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Rinse the 2 cups of fresh sugar snap peas and trim off the stem ends and any strings along the sides.

Peel the 1-inch piece of fresh ginger root and finely mince it. Peel and finely mince the 3 garlic cloves.

In a small bowl, whisk together 3 TBSP soy sauce, 1.5 TBSP honey, 1 TBSP rice vinegar, and 1 tsp sesame oil to create the sauce. Set aside.

Thinly slice the 2 scallions, separating the white parts from the green parts.

Heat 1 TBSP vegetable oil in a large skillet over medium-high heat. Add the seasoned pork medallions in a single layer (work in batches if needed to avoid crowding). Sear for 3 minutes without moving until a golden-brown crust forms on the bottom.

Flip the pork medallions and cook for 2 to 3 minutes more until the internal temperature reaches 145°F and the pork is just slightly pink in the center. Transfer the pork to a plate and tent loosely with foil to rest.

Add the remaining 1 TBSP vegetable oil to the same skillet. Add the sugar snap peas and stir-fry for 2 to 3 minutes until bright green and tender-crisp with slight char marks.

Reduce heat to medium. Add the minced ginger, minced garlic, and white parts of the scallions to the skillet. Stir-fry for 30 seconds until fragrant.

Pour the prepared sauce into the skillet with the vegetables. Let it bubble and reduce for 1 minute, stirring constantly, until it thickens slightly and becomes glossy.

Return the rested pork medallions and any accumulated juices to the skillet. Toss everything together for 1 minute to coat the pork and vegetables in the sesame-ginger sauce. Remove from heat.

While finishing the pork, microwave the 2 pouches of unheated jasmine rice according to the package instructions (typically 90 seconds per pouch).

Divide the warm jasmine rice among three serving bowls. Top each bowl with the sesame ginger pork medallions and sugar snap peas, drizzle any remaining sauce from the pan over the top, and garnish with 1 TBSP sesame seeds and the sliced green scallion parts.