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1
Use paper towels to pat the pork dry.
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2
Mix the other ingredients in a small bowl, then brush the pork generously with the marinade.
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3
Marinate pork at least 1/2 hour (or up to 12 hours) in the refrigerator.
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4
Meanwhile, make Quick-fried Rice.
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5
To cook the pork, preheat the oven to 375F.
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6
Use paper towels to pat the pork dry of excess marinade.
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7
Heat the oil in a large ovenproof skillet over high heat until shimmering (almost smoking), then add the pork and reduce the heat to medium-high.
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8
Sear the pork on all sides (or both sides for chops), then baste with marinade and place the pan in the oven.
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9
Cook about 10 minutes, turning once and basting generously with marinade (which will probably bubble and blacken a little because of the honey).
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10
The chops will probably cook faster than the tenderloin, depending on how thick they are.
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11
Remove from the oven and tent the pork in aluminum foil until ready to serve, then slice and serve alongside Quick-fried Rice.
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12
Heat 1 teaspoon oil over medium-high heat in a medium nonstick skillet until almost smoking.
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13
Pour in the eggs and a pinch of salt and scramble with a plastic spatula for a minute, then let the eggs set.
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14
Stir and lift to make sure the eggs are cooked and no liquid remains, then transfer to a plate and cool.
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15
Coarsely chop the eggs and set aside.
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16
Wipe out the skillet (or rinse, if necessary), put in the carrot and 1/4 cup water, and lower the heat to medium.
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17
Simmer the carrot for about 3 minutes, until tender-crisp.
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18
Raise the heat to medium-high, pour off any remaining water, add the remaining teaspoon oil, the cabbage, and garlic, and toss.
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19
When the greens are wilted, add the rice and eggs and stir over medium-high heat.
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20
Stir in the scallions and soy sauce and a drop or two of sesame oil.
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21
Taste and adjust seasoning with salt and pepper.
