Bring a large pot of water to a boil and cook the soba noodles according to package instructions, adding the broccoli florets during the final 2 minutes of cooking.
Drain the noodles and broccoli in a colander, then rinse briefly with cool water to prevent sticking and set aside.
In a small bowl, whisk together the tamari, lemon juice, honey, grated ginger, and minced garlic until the honey is fully dissolved.
Slice the pork tenderloin into 1-inch thick medallions and season both sides evenly with sea salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat and sear the pork medallions for 3 to 4 minutes per side until golden brown and cooked through.
Reduce the skillet heat to low, pour in the soy-lemon glaze, and simmer for 1 minute while tossing the pork to ensure it is thoroughly coated.
Add the cooked soba noodles and broccoli to the skillet, drizzle with sesame oil, and toss gently for 1 minute until everything is heated through and glossy.