This sesame pork roast is a family favorite at Casa de Carne for the left overs more than for the actual meal. I've made this so many times that I have lost the original recipe, but here is the most recent version:

Ingredients for the marinade

2 1 cups soy sauce (I use low sodium, I've found over the years that using low sodium soy sauce for marinades helps cut down on the salty bite, leaving all the other flavors to do their work_
3/4 to 1 tbsp dark sesame oil (or the hot pepper version if spice is your thing) (this is also a to taste kind of ingredient, more can sometimes equal too much of a good thing)
4 cloves garlic, crushed
1 inch piece of fresh ginger root grated finely (ginger powder in a pinch, to taste)
dash of red chili powder
dash of red chili flakes
splash of lime or lemon juice
pinch of brown sugar (up to 2 tsp if you're using full strength soy sauce, helps cut down on the bite)

Combine all ingredients in a gallon zip lock bag and slosh them around to mix

I usually go for a center cut of pork tenderloin, but any meaty tenderloin cut will do here. Trim most the fat from the meat, but leave a little on for self basting purposes. Toss the meat into the marinade and let it soak overnight.

While the oven is heating remove the meat from the marinade and discard the liquid. Pat the roast dry with a couple paper towels and toss it into the oven. I keep a digital meat thermometer in the roast, and when the temperature hits about 135 I take the roast out of the oven and glaze it with a mixture of equal parts honey and brown sugar. I've found that coating the whole roast in sesame seeds after glazing helps keep the honey stuck to the outside of the meat, and not burning to the bottom of your roasting pan. Throw the whole works back into the oven 'til the thermometer reads 160 (or your preferred doneness level), remove the roast and let rest under a foil tent for at least 5 minutes, 10 if you can be patient, and then carve it up in thin slices. The preparation method is almost fool proof, but be warned, the glaze can burn pretty quickly and can be a bear to clean off your pan. As an alternate cooking method, I've had great success with this roast on the grill (with some apple wood chips added, the smoke marries perfectly with the salty and spicy marinade.... stoopid burn ban).

After eating this meal I dream about the roast pork sandwiches, spicy goat cheese and pork pizza with grilled onions and roasted poblano, and stir fry with a hoisin / chili sauce that will be made the next day or so.