Begin by slicing 500g (1.1 lb) of pork tenderloin thinly against the grain.
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Heat 1 tbsp avocado oil in a large non-stick skillet or wok over medium-high heat. Add pork slices in a single layer.
In the same pan, add 1 tbsp oil, then toss in grated ginger, minced garlic, sliced red onion, and optional red chili. Stir-fry for 2–3 minutes until aromatic.
Add your sliced plums (3–4 ripe, pitted) to the wok. Stir-fry for 2 minutes. They should begin to soften but still hold their shape.
Add 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Stir to coat everything evenly. Let simmer for 2–3 minutes until the sauce thickens into a light glaze.