I never thought I'd find myself craving something that looked and tasted so much like pork tenderloin, but here we are. This honey garlic seitan recipe came about when I was trying to recreate that sweet and savory combination for my kosher kitchen. The trick isn't just in the seitan itself, but in how you prepare and glaze it. Seitan gets a bad rap sometimes, but when you slice it thick and sear it properly, it develops this incredible chewy texture that's surprisingly satisfying. I make my own seitan from vital wheat gluten because the store-bought stuff can be pretty dense. The homemade version has more give to it, and it absorbs the honey garlic marinade beautifully. You'll want to let it marinate for at least an hour, though overnight is even better. The honey garlic glaze is where this recipe really shines. I use a combination of soy sauce, rice vinegar, and fresh garlic with just enough honey to balance the saltiness. The key is reducing it down until it's thick enough to coat the back of a spoon. Don't rush this part because that glossy, caramelized coating is what makes the whole dish work. This pairs wonderfully with roasted vegetables and rice, or you can slice it thin and use it in sandwiches the next day. I've served this to guests who had no idea it wasn't meat, and it always gets requests for the recipe. The prep work takes a bit of time, but the actual cooking is straightforward.