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Pat your pork tenderloin dry and season well with salt. Rub with a couple of tbsp of sesame oil and the Chinese five spice. Set aside for 10-15 mins.
Finely slice the whole bunch of spring onions and separate the green ends from the more oniony white bits. Finely chop the ginger and garlic. Use a peeler to shave the cabbage super fine. Toss the cabbage with salt and set aside.
In a small bowl, mix the soy, honey and gochujang with a drop of sesame oil and the juice of ⅔ of your limes.
Preheat a large frying pan over a medium heat. Add a shot of oil and lay in the tenderloin. Cook over a medium heat (nothing too crazy hot!) for 12-15 mins or until the pork is caramelised and when squeezed, is firm with a little bounce. Whip it out the pan and rest while you make the sauce.
Add the ginger, garlic and spring onion whites to the pan and cook in the residual fat for 1-2 mins. Pour in the soy mixture and bring to a boil. Once boiling, tip in the sesame seeds and remove from the heat.
Heat the rice following pack instructions.
Cut the pork into thick slices and season with salt.
Divide the rice between warm bowls and add a handful of shredded cabbage, some spring onion greens and a few slices of pork. Spoon the warm sesame sauce over your bowls and finish with a lime wedge.