1 pork tenderloin, trimmed of all fat and silverskin
salt and pepper
How to make it
Combine the sesame oil, sesame seeds, vinegar, soy sauce, hoisin sauce, brown sugar, ginger and garlic in a large resealable zip-lock bag. Add the pork tenderloin and squish to coat. Seal the bag and place in a refrigerator for 6 hours. Can leave it for up to 24 hours.
Preheat your charcoal grill using a two zone method. When hot, remove the tenderloins from the bag and place midway between the direct and indirect heat zones. Grill for approximately 20 minutes, while turning, until the internal temperature reaches 160 F degrees.
Remove from the grill and slice on the diagonal. Can serve this sprinkled with sliced green onions.