Sesame Ginger Pork and Snow Pea Rice Bowls

Trim any silver skin from the 1 lb pork tenderloin, then slice the pork crosswise into 1/4-inch thick medallions. Pat the pork slices completely dry with paper towels.

Rinse the 2 cups fresh snow peas and trim off the stem ends. Wash the red bell pepper, remove the seeds and core, and slice into thin 2-inch long strips.

Peel and finely mince the 3 garlic cloves. Wash and thinly slice the 2 green onions, keeping the white and green parts separate.

In a small bowl, whisk together 3 TBSP soy sauce, 1.5 TBSP honey, 1 TBSP rice vinegar, and 2 tsp sesame oil until the honey dissolves completely. Set the sauce aside.

Heat 1 TBSP vegetable oil in a large skillet or wok over high heat until shimmering hot. Add the pork medallions in a single layer (work in batches if needed to avoid crowding). Sear without moving for 2 minutes until golden brown on the bottom.

Flip the pork pieces and cook for 2 more minutes until golden and just cooked through (internal temperature 145°F). Transfer the pork to a plate and set aside.

Add the remaining 1 TBSP vegetable oil to the same skillet. Add the sliced red bell pepper and stir-fry for 2 minutes until slightly softened but still crisp.

Add the snow peas and the white parts of the sliced green onions to the skillet. Stir-fry for 2 minutes until the snow peas turn bright green and tender-crisp.

Add the minced garlic and stir-fry for 30 seconds until fragrant. Return the cooked pork to the skillet along with any accumulated juices.

Pour the prepared soy-honey sauce over the pork and vegetables. Toss everything together for 1 to 2 minutes until the sauce coats everything in a glossy glaze and thickens slightly. Remove from heat.

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

Divide the warm jasmine rice among three serving bowls. Top each bowl with a generous portion of the sesame pork and vegetables, drizzle any remaining pan sauce over the top, and garnish with 1 TBSP sesame seeds and the sliced green onion tops.