Quick-Cook Honey-Mustard Pork

One-pound piece pork tenderloin, trimmed of silver skin and excess fat
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon fine sea salt, or more as needed
2 tablespoons olive oil
1/4 cup honey
1/4 cup apple cider vinegar
2 tablespoons water
2 tablespoons Dijon mustard
Freshly ground black pepper
White sesame seeds, for serving (optional)

Cut the meat in half lengthwise, then cut it crosswise into slices about 1/2-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 1/2 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