1. In a glass dish or large freezer bag with a slider closing, combine all of the ingredients except for the sesame seeds. Cover the dish or seal the bag. Refrigerate for 1 hour or overnight.
2. Drain the pork and set the marinade aside. Lightly oil the pork and season with pepper.
3. Preheat the grill, setting the burners to high. Oil the grate.
4. Reduce the temperature on one side of the grill to low. Place the pork on the cooler side of the grill. Close the lid and cook for 15 minutes or until a thermometer inserted in the centre of the meat reads 135°F (57°C), turning the tenderloins over a few times during cooking. Transfer to a plate and let rest for 10 minutes. Keep warm.
5. Meanwhile, pour the reserved marinade into a small pot. Bring to a boil. Let reduce over medium heat until the sauce thickens, about 8 minutes.
6. On a work surface, using a pastry brush, cover the tenderloins with the thickened sauce. Sprinkle with sesame seeds. Slice the meat and divide among four plates. Serve with rice, a green vegetable and pickled ginger, if desired. Serve with any remaining sauce.

Chef’s tip

Use low-sodium soy sauce to get the punch of umami of regular soy while reducing the salt content and achieving a better balance of flavours.