1/4 c. soy sauce
1/4 c. unsweetened orange juice
1 tbsp. peeled, minced ginger
2 tbsp. honey
2 tsp. Polander's chopped garlic
1 tsp. J.D.'s Magic
2 (3/4 lb.) pork tenderloins
4 tbsp. sesame seeds
1/4 c. rice wine
1/2 c. chicken broth
2 tbsp. water
2 tsp. cornstarch

In large heavy duty zip-lock bag, combine soy sauce, orange juice, ginger, honey, garlic, J.D.'s Magic and seal bag. Shake well. Trim all fat from pork and add to bag. Shake bag until pork is well coated. Marinate in refrigerator 8 hours or more, shaking bag often. Remove pork from marinade, drain and save marinade. Sprinkle pork evenly with sesame seeds. Spray rack of roasting pan generously with Pam or other vegetable spray. Preheat oven to 350 degrees. Place pork on rack and insert meat thermometer into thick part of roast and cook for 45 to 55 minutes or until thermometer registers 170 degrees. Remove pork from oven and let stand 10 to 15 minutes.

Strain reserved marinade into a medium saucepan and over medium heat, stir and add rice wine and chicken broth. Bring mixture to a boil, reduce heat and simmer for 5 minutes. Combine water and cornstarch and stir until smooth. Add to chicken broth mixture, stirring well. Cook until sauce is slightly thickened, stirring constantly. Slice pork diagonally into thin slices. Arrange pork on a large serving platter and spoon sauce evenly over pork.