• Cut the pork tenderloin widthwise into 1/4-inch-thick rounds.
• In a large bowl, whisk together 1/4 cup soy sauce, garlic powder and black pepper. Add the sliced pork and toss to combine. Let stand at room temperature for 10 minutes.
• Heat a large skillet over high heat. Add 2 tablespoons vegetable oil and swirl to coat the pan. Arrange half of the pork in a single layer. Cook the pork, flipping once, until it is browned on both sides and cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the pork to a plate and repeat the cooking process with the remaining pork, transferring it to the plate. (If needed, add an additional 1 tablespoon vegetable oil to the skillet.)
• Reduce the heat to medium and add the remaining 1 tablespoon vegetable oil to the skillet. Add the broccoli florets and cook, stirring, until it is crisp-tender, about 3 minutes. (See Kelly’s Note.) Transfer the broccoli to the plate with the pork.
• Add the remaining 1/4 cup soy sauce along with the brown sugar and cornstarch mixture to the skillet, stirring to remove any brown bits from the bottom. Bring the mixture to a boil and cook until thick and syrupy, about 2 minutes.
• Return the pork and broccoli to the skillet and toss to coat. Garnish with sesame seeds and serve.

Kelly's Notes:

• Before slicing the pork tenderloin, remove the silver skin (the tough, white membrane that runs along the outside of the tenderloin).
• Prep your ingredients beforehand: Stir-frying is a quick cooking method so it's crucial to have all your ingredients prepped and ready before you start cooking.
• To maintain broccoli’s vibrant green color, blanch it in boiling water for 15 seconds then drain it well and continue with the recipe as directed but reducing the broccoli cook time to 2 minutes. This is an optional additional step in the recipe.
• Bring on the boil: Like most stir-fry recipes, this one uses a slurry composed of cornstarch and water to thicken the sauce. It must be boiled to achieve the desired consistency. Neglecting this step will result in a runny sauce instead of a thick syrup.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheated using the microwave.
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