Combine all of the ingredients except the pork and sesame seeds, in a large bowl and whisk until the honey and sugar dissolve.
Place the tenderloins in a large, heavy ziplock bag and add the marinade. Seal the bag (removing the air) and turn to coat the meat evenly.
Place marinating pork in the refrigerator for at least two hours or up to 24 hours.
Position a rack in the center of the oven and preheat to 500F.
Spread sesame seeds on a plate.
Remove meat from marinade, drain off the excess and roll in the sesame seeds to coat.
Remove to a rack in a shallow baking pan and rest the tenderloins until an instant-read thermometer inserted in the thickest part of the meat reads 140F (check meat at 12-15 minutes). The temperature will continue to rise out of the oven. Note: Original recipe instructs you to cook until 150-155F (20-25 minutes)--too long in my opinion.