In a large mixing bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, garlic powder, onion powder, salt, and pepper. Add the cubed pork tenderloin and toss until the pork is evenly coated. Cover with plastic wrap and let it marinate for at least 10-15 minutes. For deeper flavor, you can marinate it for up to 2 hours in the refrigerator.

Preheat your grill or a skillet over medium heat. If using a skillet, add a drizzle of olive oil to prevent sticking. Cook the marinated pork cubes for about 12-15 minutes, turning occasionally, until the outside is golden brown and the internal temperature reaches 145°F (63°C). Ensure the pork is cooked through but still juicy.

While the pork is cooking, prepare the snap pea slaw. In a large salad bowl, combine the trimmed and halved snap peas, shredded cabbage, grated carrots, and chopped cilantro.

In a small bowl, whisk together the lime juice, sesame oil, salt, and pepper. Pour the dressing over the snap pea slaw and toss well to combine. Let the slaw sit for a few minutes to allow the flavors to meld.

Once the pork is cooked, remove it from the heat and let it rest for a few minutes. Serve the honey mustard pork over a generous helping of snap pea slaw. Drizzle any leftover honey mustard sauce over the top for added flavor.