1 (10 oz.) bottle teriyaki marinade
1 (8 oz.) jar orange marmalade
2 large garlic cloves, crushed
3 tbsp. sesame seeds
1 tsp. dry mustard
1 tsp. ground ginger
1 (5 lb.) pork tenderloin

Mix marinade, marmalade, garlic, dry mustard and ground ginger in a bowl. Put pork tenderloins in gallon-sized Ziploc and pour marinade in bag and close. Marinate several hours; overnight is best. Preheat oven to 375°F. Remove tenderloin from marinade. Reserve marinade for sauce. Sprinkle tenderloin with sesame seeds.

Bake 1 1/2 hours or until roast is crisp on top and white in center. Heat leftover marinade on top of stove until boiling; reduce heat and serve as sauce.