In a mixing bowl, combine sliced pork tenderloin with cornflour, light soy sauce, honey, freshly grated ginger, minced garlic, and ground black pepper. Toss until the pork is evenly coated. Cover and marinate for at least 15 minutes, or up to 1 hour.

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of oil and swirl to coat. Once the oil shimmers, add half of the marinated pork. Cook for about 4-5 minutes until golden. Remove and transfer to a plate, then repeat with remaining pork.

In the same skillet, add more oil if needed, then toss in broccoli florets and red capsicum. Stir-fry for 3-4 minutes until vibrant and tender-crisp.

Return the cooked pork and any remaining marinade to the skillet. Stir together and cook for another 2-3 minutes to thicken and coat everything evenly.

Remove from heat and serve hot over rice or noodles, garnished with sliced spring onions.