Pork Tenderloin
Place an overproof skillet on the center rack in the oven. Preheat the oven to 450°F.
While the skillet and oven heat up, thoroughly dry the pork tenderloin with paper towels then season it all sides with the garlic powder, kosher salt and pepper.
Once the pan has been in the oven for 10 minutes. Flip the tenderloin once, reduce the oven to 400°F, and roast the tenderloin for an additional 10 to 15 minutes, or until it reaches an internal temperature of 145°F.
Remove the tenderloin from the oven, transfer it to a cutting board and tent it with foil. Let it rest for 5 minutes before dicing into small cubes and setting aside.
Add 1 tablespoon butter to a large skillet set over medium-low heat. Once the butter has melted, add the eggs, plus a pinch of salt and pepper to the skillet and scramble to your desired consistency. Transfer eggs to plate.
Add the remaining 1 tablespoon butter then add the onions and garlic. Cook, stirring, until the onions are translucent, about 3 minutes. Add the peas, carrots, scallions, rice, soy sauce and diced pork, stirring to combine. Cook over low heat until warmed through then serve garnished with additional sliced scallions.
