Peel the ginger and grate half of it and crush the other half using a garlic press. Remove the germ of garlic cloves and crush then with the garlic press. Put the ginger and garlic in a bowl, and add the salt, five-spice, soy sauce, honey and vegetable oil. Mix well.
Cut each tenderloin piece into 3 and put them in a large sealable zip bag. Pour the marinade in, remove the air from the bag, close and shake gently so that the meat is fully coated. Marinate in the fridge for at least 1 hour. You can even prepare the meat the day before if you want.
Heat the olive oil in a cast-iron pot over high heat and cook the pieces of tenderloin until all sides are golden. Add the marinade, cover and simmer gently over low heat for 30 minutes. Turn the meat from time to time and add a little water if the juice reduces too quickly.
Serve the meat hot with the sauce, rice or fried noodles and vegetables on the side. Sprinkle with sesame seeds.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/10/honey-ginger-pork-tenderloin/