Whisk together garlic, Chinese five spice, sesame oil, soy sauce, tomato paste, honey, and hoisin. Reserve 1/4 cup of marinade.

Place the tenderloin in a shallow baking dish and pour remaining marinade over, turning to coat. Cover and let rest for at least an hour, or in the fridge for 8 hours/overnight.

When ready to cook, preheat oven to 350°F. Roast tenderloin for 45 minutes to an hour, until it reaches an internal temperature of 145°F. Let it rest 10 minutes before carving.

While the pork is cooking, prepare the rest of the recipe.

Rinse black rise in cold water and add it to a saucepan with 2 cups water. Bring to a boil, then reduce heat and let simmer on low, covered, for about 30 minutes.

In a small saucepan, combine vinegar, sugar, peppercorns, mustard seed, celery seed, and salt, and heat over medium until sugar is dissolved.

Remove from heat and add radishes, stirring to coat. Cover and let rest.

Slice carrots into matchsticks or coins, and slice jalapeño thinly.

Once all ingredients are ready, assemble bowls with rice on the bottom then slices of pork. Drain radishes from brine and arrange vegetables in the bowl. Drizzle reserved marinade over the top and serve.