Honey-ginger pork tenderloin with quick-pickled cucumbers

• 680 g pork tenderloinabout 1 large or 2 small, trimmed of silver skin
• 60 ml low-sodium soy sauce
• 2 tbs honey
• 1 tbs fresh gingerfinely grated
• 4 garlic clovesminced
• 80 ml rice vinegar
• 1 tbs granulated sugar
• 1 ½ tsp fine sea salt
• 1 english cucumberthinly sliced into rounds
• 1 tsp sesame oil
• 1 tbs avocado oil
• ½ tsp black pepper
• 1 tsp sesame seeds
• 3 scallionsthinly sliced

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Make the quick pickles: In a medium mixing bowl, stir together the rice vinegar, sugar, and 0.5 tsp of the salt until dissolved. Add the sliced cucumber, toss to coat, and set aside. They'll get tangier as they sit — give them at least 15 minutes while you work on the pork.

   Tip: For extra punch, add a pinch of red pepper flakes to the pickling liquid.

3. 3

   In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, sesame oil, and black pepper. Place the pork tenderloin in a shallow dish or zip-top bag and pour about two-thirds of the marinade over it. Rub it all over the meat and let it sit for 10 minutes at room temperature. Reserve the remaining third of the marinade — that's your glaze for later.

   Tip: Don't skip the room-temp rest. Cold pork straight from the fridge won't sear evenly.

4. 4

   Heat the avocado oil in your oven-safe skillet over medium-high heat until it just starts to shimmer. Lift the pork from the marinade, letting excess drip off, and season all sides with the remaining 1 tsp salt. Sear the tenderloin without moving it until a deep golden-brown crust forms, about 2-3 minutes per side. You want color on at least 3 sides, so use tongs to rotate it — this takes about 7-8 minutes total.

   Tip: Resist the urge to move the pork around. Let the pan do its job — that's where the flavor lives.

5. 5

   Brush or spoon the reserved marinade (the portion that never touched raw pork) all over the seared tenderloin. Transfer the skillet directly to the oven.

6. 6

   Roast until an instant-read thermometer inserted into the thickest part reads 63°C (145°F), about 12-15 minutes. The glaze should look sticky and caramelized in spots.

   Tip: Start checking at 12 minutes. Carryover cooking will add another 2-3 degrees while resting, so pull it slightly early rather than late.

7. 7

   Transfer the pork to a cutting board and rest for 8-10 minutes. This is non-negotiable — cutting too soon means all those juices end up on the board instead of in your mouth.

8. 8

   While the pork rests, drain the cucumbers from most of their pickling liquid (leave them just slightly wet). Toss them with the sesame seeds.

9. 9

   Slice the pork against the grain into 1cm (½-inch) thick medallions. Drizzle any resting juices from the cutting board back over the sliced pork. Scatter the sliced scallions over the top.

   Tip: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to keep the pork from drying out. The pickled cucumbers stay crisp for up to 5 days refrigerated.

• oven-safe skillet (30cm (12-inch))
• cutting board
• instant-read thermometer
• mixing bowl (medium)
• small bowl
• sharp knife

Per serving

Nutritional values are estimates only.