• In a small bowl, combine the soy sauce, garlic, ginger and sesame oil.
• Place the tenderloin in a heavy plastic bag; pour the soy mixture over it to coat.
• Let marinate for at least 2 hours or overnight in the refrigerator.
• Remove pork from the marinade and pat dry. Discard the remaining marinade.
• Roast or grill (see specific instructions below).

How to roast:

• On a shallow plate, combine the honey and brown sugar.
• Roll the tenderloin in the honey mixture, coating it well, then sprinkle with the sesame seeds.
• Roast in a shallow baking dish at 400°F for 20-30 minutes or until the pork's internal temperature reads 145°F.
• Let the pork rest for 3 minutes, transfer to a platter, slice and serve.

How to grill:

• Heat the grill on medium-high until it reaches 400°F.
• In a small bowl, combine the honey, brown sugar, and sesame seeds.
• Place the pork tenderloin on the hot grill and cook each of the four sides for 1 1/2 minutes. (Be sure to close the lid each time after you flip)
• Once each side has been seared, turn the grill down to low-medium heat (around 300°F) and brush each of the four sides with the honey mixture.
• Grill for an additional 2 minutes on each of the four sides, brushing the tenderloin with the honey mixture each time you flip. Keep the lid down as much as possible.
• Check the internal temperature of the pork - if it is between 140-145, remove the tenderloin from the grill. If it has not reached 140, continue to grill on low until it does.
• Place the tenderloin on a platter and let rest for 3 minutes. Slice and serve.