Mix the soy sauce, garlic, ginger, and sesame oil in a zipper-top bag. (I place it in a bowl so it doesn’t flop over and spill out. I learned that the hard way!)
Add the tenderloins, turning to coat, and seal the bag.
Refrigerate several hours or overnight, turning a few times if you remember.
When ready to cook, preheat oven to 375 degrees F.
Place the seeds in a shallow bowl. Mix the honey and brown sugar and brush over the tenderloins.
You may heat 10-15 seconds in the microwave if the mixture seems too thick to brush on. Roll the tenderloins in the seeds to evenly coat. Place the tenderloins in a lightly greased baking dish and sprinkle with a few more seeds to evenly coat.
Bake for 25-30 minutes or until the internal temperature reads 145 degrees F. Allow to rest for about 5 minutes before slicing.