1 pork tenderloin (8-12 ounces)
1/3 cup soy sauce
2 tablespoons sesame oil
1/2 teaspoon worcestershire sauce
1 tablespoon brown sugar
1 teaspoon chili sauce (whatever you have on hand will work)
3 teaspoons minced garlic
2 green onions, sliced
2 teaspoons canola oil
Combine the soy sauce, sesame oil, worcestershire sauce, brown sugar, chili sauce, garlic, and half of the green onions in a large resealable freezer bag. Add the pork tenderloin and seal the bag. Marinate the pork in the refrigerator for 8-24 hours; occasionally turning the bag.
Preheat the oven to 425°. Heat the oil in a large oven-proof skillet over medium heat. Remove pork from the bag and reserve the marinade. Brown the pork on all sides; about 1-2 minutes per side. Place the pork (pan and all) into the oven and cook until a meat thermometer reads 155 degrees; 15-30 minutes. Tent with foil and let it stand for 5 minutes before slicing.
Meanwhile, bring the reserved marinade to a boil in a small saucepan. Reduce heat and simmer for 5 minutes. Cut the pork into 1/4 inch thick slices and drizzle with the sauce and remaining green onions.