Ginger Pork with Broccoli Rice

Instructions

1. Thinly slice the pork tenderloin, red onion, and red bell pepper, cut the broccoli into small florets, mince the garlic, and finely grate the ginger.
2. Rinse the rice until the water runs mostly clear. Simmer it with the chicken broth and enough water to cover until tender, about 15-18 minutes. Let it stand covered until the grains are fluffy.
3. Do not rinse the pork. Pat the slices dry, then season them with half of the salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork in a single layer until browned and the thickest pieces read 145°F (63°C) on an instant-read thermometer, about 2-3 minutes per side. Transfer it to a plate, then wash the board, knife, and your hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
4. Add the onion and broccoli to the skillet and cook until the onion softens and the broccoli is crisp-tender, about 4-6 minutes. Add the red pepper, garlic, ginger, and remaining salt and cook until fragrant, about 1-2 minutes.
5. Return the pork and its juices to the skillet. Add the lime juice and toss until the pan juices lightly coat the pork and vegetables, about 1-2 minutes. Taste and adjust with salt and pepper. Serve over the rice.