Rinse the pork and pat dry; remove the silverskin (if still there). Trim any fat. Place in large ziploc freezer bag.
In a medium bowl, whisk together the soy sauce, garlic, ginger, oil, honey and brown sugar. Pour the marinade over the tenderloin and seal the bag. Marinate in the refrigerator for 2 hours.
Preheat the oven to 300℉.
Drain the marinade from the bag. Place the tenderloin on a roasting pan and sprinkle with sesame seeds.
Bake 25 to 35 minutes, or until a meat thermometer inserted into the thickest portion registers 145℉.
Let rest for 5 to 10 minutes, then slice into medallions and serve immediately.
Notes
If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of soy sauce that is known to be GF.