Prepare the pork: Slice the pork tenderloin into bite-sized pieces.

Prepare the coating: In a bowl, combine cornstarch, salt, and pepper. In another bowl, beat the eggs.

Coat the pork: Dip each piece of pork in the egg mixture, then coat in the cornstarch mixture, making sure each piece is well-covered.

Fry the pork: Heat the neutral oil in a large skillet or wok over medium-high heat. Fry the pork pieces in batches until golden and crispy, about 4-5 minutes per batch. Remove from the skillet and set aside.

Prepare the honey garlic sauce: In the same skillet, lower the heat and add a bit more oil if needed. Add the minced garlic and sauté for 1-2 minutes until fragrant. Then add honey, soy sauce, ketchup, salt, and pepper. Stir well and cook for another 2-3 minutes, until the sauce thickens slightly.

Combine: Add the crispy pork back into the skillet, tossing it in the sauce to coat evenly.

Cook the broccoli: In a separate pot, bring water to a boil. Add broccoli florets, a pinch of salt, and cook for 3-4 minutes, until bright green and tender-crisp. Drain and set aside.

Assemble the bowls: Serve the honey garlic pork over hot cooked rice, topped with steamed broccoli.