Char Siu-Style Pork Tenderloin with Garlic Fried Rice

1. Combine 0.25 cup soy sauce, 3 tbsp hoisin sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 0.5 tsp five-spice powder, and 2 tbsp minced garlic in a bowl. Stir until the honey dissolves. Reserve 3 tbsp of the marinade for basting and set aside.

2. Place the 1.5 lb pork tenderloin in a zip-top bag or shallow dish and pour the remaining marinade over it. Turn to coat. Let it sit on the counter for at least 15 minutes while you prep the rice — or up to 30 minutes if you have the time.

3. Rinse 2 cups white rice under cold water until the water runs mostly clear. Add the rinsed rice and 3.5 cups water to a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let it steam, covered, for 5 more minutes.

4. Preheat your oven to 425°F. Line a sheet pan with foil and place the pork tenderloin on it, letting excess marinade drip off. Roast for 20 minutes, brushing the top with the reserved 3 tbsp marinade halfway through (around the 10-minute mark). The pork is done when an instant-read thermometer reads 145°F in the thickest part and the exterior looks lacquered and slightly caramelized.

5. While the pork roasts, slice the 1 bunch of green onions — keep the white and light-green parts separate from the dark-green tops. Crack 2 eggs into a small bowl and beat lightly.

6. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until it shimmers. Add the white parts of the green onions and stir-fry for 1 minute. Push them to the side, pour in the beaten 2 eggs, and scramble until just set — about 30 seconds — then break them up and mix everything together.

7. Add the cooked rice to the skillet. Press it flat and let it sit undisturbed for 1 minute to get some crispy bits on the bottom, then stir and repeat once more. Add 1 cup frozen peas and stir everything together.

8. Drizzle 2 tbsp soy sauce and 0.5 tsp sesame oil over the rice. Season with 0.5 tsp salt and 0.25 tsp black pepper. Toss well and cook for another 1–2 minutes until the peas are warmed through. Remove from heat and scatter the dark-green onion tops over the top.

9. Pull the pork from the oven and let it rest on the pan for 5 minutes — don't skip this or it'll lose all its juices. Slice it into 0.5-inch medallions against the grain. Arrange the sliced pork over the fried rice and serve straight from the pan.