Ingredients

For the pork

• 600 g (about 1⅓ lb) pork tenderloin, silverskin removed
• 1½ teaspoons Flour & Herbs Chinese Five Spice Shop seasoning →
• 1 tablespoon neutral oil, divided

For the glaze and finish

• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon unseasoned rice vinegar
• 2 tablespoons water, plus more if needed
• 2 garlic cloves, finely grated
• 1 teaspoon finely grated fresh ginger
• 2 scallions, thinly sliced

Directions

1. Heat the oven and season. Heat the oven to 400°F (200°C), conventional. Pat the pork dry. Rub it with 1 teaspoon of the oil and the Chinese Five Spice. Fold the thin tail under and tie with kitchen string if needed for a more even thickness.
2. Sear the pork. Heat the remaining 2 teaspoons oil in an oven-safe skillet over medium-high heat. Sear the tenderloin for 4–6 minutes in total, turning to brown several sides. Reduce the heat if the spices start to scorch.
3. Finish in the oven. Transfer the skillet to the oven and roast for about 12–18 minutes. Start checking early and cook until a thermometer in the thickest part reads at least 145°F (63°C). Transfer to a board and rest for 5 minutes before slicing. The skillet handle stays hot.
4. Simmer the glaze. While the pork roasts, combine soy sauce, honey, rice vinegar, water, garlic, and ginger in a small saucepan. Simmer gently for 2–3 minutes, stirring, until lightly syrupy. Add a splash of water if it becomes too thick.
5. Slice and finish. Remove any kitchen string. Slice the rested pork across the grain. Spoon over the warm glaze and scatter with scallions. Serve with rice and steamed greens; these accompaniments are not included in the calorie estimate.