* 1 pound pork tenderloin
* 1 tablespoon toasted sesame oil
* Salt and pepper
* 4 medium garlic cloves, smashed
* 12 ounces green beans, cut into 1-inch lengths
* 1/4 cup dry sherry or shaoxing wine
* 1/4 cup hoisin sauce
* Toasted sesame seeds, for garnish, optional
* Thinly sliced green onions, for garnish, optional
* Steamed rice, for serving, if desired
Trim excess fat from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.
Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.