Thai-style pork tenderloin on rice

 
Southeast Asian-infused little dish which is easy to prepare and looks pretty on the table. I have made the recipe mine after stumbling upon something similar on the web, looking for creatively cooking some extra pork tenderloin I kept in the fridge.
Ingredients:
(For the pork)
2 large pork tenderloins
1/4 cup Mirin, (or Chinese White Vinegar)
1/4 cup sweet soy sauce (or reduced salt soy sauce)
1/4 teaspoon chili flakes
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1 tablespoon fish sauce (optional)
1 teaspoon brown sugar
1 cup all purpose flour
1 lime (juiced)
white sesame seeds and a drop of sesame oil

(For the rice)
1 cup basmati rice
3 eggs
1 chicken stock pot
1 cup lardons
1 onion
1 red chili
1 teaspoon curry powder

Mix all the ingredients for the marinade except flour and sesame seeds. Cut the tenderloins in large strips and leave marinating for as long as possible. Best overnight but even a couple of hours would do the job.
Start preparing all the ingredients for the rice by cooking them separately and adding all in a bowl. Start with the onion and set aside, scrambled eggs and set aside, lardons and chili.
Then proceed steaming the rice with the usual 1x rice 2x water ratio, but this time replacing water with chicken stock (stock pot). When the rice is done add all of the ingredients that you had set aside, add the curry powder and give it a good stir. Remove pan from heat, leave lid on and let the rice rest whilst you move to the meat.
Heat a little oil in a work or large fry-pan. Drain the pork from marinade and dust each strip in flour before pan-frying. Cook until almost done, remove from wok and set the meat aside.
Place marinade into the same wok and bring to a simmer until slightly reduced then return meat to wok and cook together with marinade until the meat is no longer pink. I also like to grate a little lime zest to give it an extra tangy kick.

Make a nice bed of fragrant rice and place the pork strips on top. Sprinkle with sesame seeds and garnish with spring onions.