I tried this recipe last night:
http://tastykitchen.com/recipes/main-courses/asian-pork-tenderloin/It was really delicious, but here's how I tweaked it - and also what I would change next time!
I didn't have sesame oil, but I did have some orange-infused olive oil, and it really gave the sauce a nice fruity flavor. I would try it again with sesame oil, though. I used Whey Low Gold for the brown sugar, and I didn't have chili garlic sauce, so I just used hot sauce - gave it a really nice kick, but not too hot.
Cooking was suggested at 400 degrees for an hour, but I would lower both the temp and the time a bit. The pork was a bit on the dry side - only the sauce saved it. I usually try to steer clear of cornstarch due to carbs, but this made a lot of sauce! The drippings from the pork and its marinade were minimal, but loaded with enough flavor to make the sauce pop.
Highly recommend - a really tasty way to serve pork!
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