Directions

1. Whisk sesame oil, soy sauce, honey, miso paste, rice wine vinegar, garlic, and pepper flakes together in a small bowl or measuring cup. Divide in half, reserving one half for the sauce in a sealed container in the fridge until ready to use. Pour the remaining half over the sliced pork tenderloin and cover. Marinate for at least four hours, or overnight.
2. In the meantime, prepare the vegetables by chopping them into similarly sized pieces. Set aside. Add the cornstarch to the sauce mixture for thickening.
3. Heat half of the canola or cooking oil in a large skillet over high heat. Once the oil is glistening, add the marinated pork tenderloin. Arrange in a single layer and cook for about 2 minutes, or until the pork develops sear marks. Flip and repeat, cooking an additional 3-4 minutes or until the pork is fully cooked. Transfer to a clean mixing bowl and hold warm.
4. Add the remaining canola or cooking oil to the skillet. Add the broccoli florets and cook on high heat, stirring occasionally, for two minutes. Add the carrots and onions, then cook for another 2-3 minutes. Finally, add the bell peppers and cook until the veggies reach your desired tenderness, about 6-8 minutes total.
5. Add the cooked pork back into the skillet, then top with the prepared sauce. As the sauce heats, it should thicken slightly. Once heated through, remove from heat and serve over rice. Garnish with sliced green onions, sesame seeds, and red pepper flakes if desired.