Dorie Greenspan's Quick-Cook Honey-Mustard Pork

1-pound piece pork tenderloin, trimmed of silver skin and excess fat

½ teaspoon chili powder

½ teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon curry powder

½ teaspoon fine sea salt, or more as needed

2 tablespoons olive oil

¼ cup honey

¼ cup apple cider vinegar

2 tablespoons water

2 tablespoons Dijon mustard

Freshly ground black pepper

White sesame seeds, for serving (optional)

Chopped cilantro and/or parsley, for serving

Cut the meat in half lengthwise, then cut it crosswise into slices about ½-inch thick. Pat the slices dry with paper towels, then toss them into a mixing bowl.

Combine the chili powder, ginger, cumin, curry powder and the ½ teaspoon of salt in a small bowl, then sprinkle the mixture over the pork, tossing to coat evenly.

Heat the oil in a large skillet, preferably nonstick, over medium heat. Once the oil shimmers, add the pork and cook for a minute or so, turning the pieces so they brown lightly all sides.

Pour in the honey, stir to coat the meat and cook for 1 minute. Add the vinegar, quickly followed by the water; stir to deglaze the pan, dislodging any browned bits. Reduce the heat to medium-low; whisk in the mustard to form a smooth sauce, cooking and whisking for a few minutes, just until slightly thickened. Remove from the heat.

Taste, and season lightly with salt and/or pepper; it will probably need both.

Transfer to a serving platter; sprinkle with the sesame seeds, if using, and the cilantro and/or parsley. Serve warm.

Makes 4 servings. The recipe doubles or triples easily.

Nutrition | Per serving: 250 calories, 23 g protein, 20 g carbohydrates, 10 g fat, 2 g saturated fat, 55 mg cholesterol, 650 mg sodium, 0 g dietary fiber, 17 g sugar

From cookbook author Dorie Greenspan