Char Siu-Style Pork Tenderloin with Garlic Fried Rice and Quick-Pickled Cucumbers

1. Cook 0.75 cup long grain white rice according to package directions (about 18 minutes). Spread it out on a sheet pan or large plate when done and let it cool slightly — day-old rice is ideal for fried rice, and spreading it out mimics that.

2. While the rice cooks, make the char siu marinade: in a small bowl whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 2 tbsp honey, 1 tbsp brown sugar, 1 tbsp balsamic vinegar, 1 tbsp sesame oil, 0.5 tsp five spice powder, and 0.5 tsp paprika. Mince 3 of the 4 garlic cloves and stir into the marinade.

3. Pat 0.75 lb pork tenderloin dry with paper towels. Pour about two-thirds of the marinade over the tenderloin in a shallow dish or zip bag, turning to coat all sides. Set aside the remaining marinade for basting. Let the pork sit at room temperature for 15 minutes while the oven preheats to 425°F.

4. While the pork marinates, make the quick-pickled cucumbers: thinly slice 1 cucumber (about 1/8-inch rounds). In a bowl, combine 3 tbsp rice vinegar, 1 tsp sugar, and 0.25 tsp salt. Add the cucumber slices, toss well, and refrigerate until serving.

5. Thinly slice the scallions from 1 bunch, keeping the white and light green parts separate from the dark green tops. Set aside.

6. Place the marinated pork tenderloin on a foil-lined rimmed baking sheet. Roast at 425°F for 20–22 minutes, brushing with the reserved marinade at the 10-minute mark and again at the 15-minute mark. The pork is done when an instant-read thermometer reads 145°F at the thickest point and the exterior is deeply glazed and slightly caramelized. Rest for 5 minutes before slicing.

7. While the pork rests, make the garlic fried rice: heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering and just starting to smoke. Add the remaining 1 minced garlic clove and the white and light green scallion pieces. Stir-fry for 30 seconds until fragrant.

8. Add the cooled rice to the skillet. Press it into the pan and let it sit undisturbed for 1 minute to develop some crispy bits on the bottom, then stir and toss. Season with 0.5 tsp soy sauce (from bottle already in pantry), 0.5 tbsp sesame oil, 0.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp crushed red pepper. Toss until everything is well coated and heated through, about 2–3 more minutes.

9. Slice the rested pork tenderloin crosswise into 0.5-inch medallions. Arrange over the garlic fried rice. Scatter the dark green scallion tops over the top. Serve the pickled cucumbers on the side, drained of their brine.