Ingredients
3 tbsp hoisin sauce
2 tbsp rice wine
2 tbsp dark soy sauce
3 tbsp syrup / brown sugar / honey
1.5 lb-2 lbs of pork tenderloin (fat sliced away)
1 stalk scallions chopped
2-3 tbsp of sesame seed (more or less depending on how much you want it covering your pork)
s&p

Directions

1. Mix all liquid together. Add scallions and s&p.
2. Prep pork in a foil envelope/wrap. Set the pork in the middle of the foil and pour marinade in. Sprinkle the entire top of the pork with sesame seeds.
3. Carefully wrap up the pork in the foil. Put another layer of foil to prevent drips.
4. Marinade overnight. (OR, the next day, you can freeze this and pull this out to bake whenever you like. Defrost at least 1.5 days in the fridge before baking)
5. Bake at 375ºF for 2 hours or until pork is cooked in the middle (inside temp of pork should be around 165-170º)
6. Let stand for 5 minutes. Thinly slice the baked pork.