Preheat oven to 350 degrees.

In a small bowl, combine honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, sesame oil, and sriracha. Mix well with a wire whisk.

Place pork tenderloin in a plastic bag or large, shallow dish.

Pour half marinade over pork. Reserve other half for cooking.

Cover with plastic wrap and marinate at least 20 minutes, up to overnight. (Please refrigerate if marinating over 20 minutes.)

Heat olive oil in a large nonstick pan.

Remove tenderloin from marinade (discard the marinade pork was in) and rub it with the celtic sea salt and pepper. Brown pork tenderloin on all sides - about 2-3 minutes per side.

When pork has browned, remove from pan and place on a large piece of foil on a baking sheet.

Add reserved marinade to top of pork.

Fold foil into pouch.

Bake 20-25 minutes, until pork tenderloin is 140 degrees internal temperature in the middle of the thickest part.

Remove pork at 140 degrees and leave in foil to carryover cook to 145 degrees as it rests for 10 minutes.

Slice after 10 minutes, garnish with sesame seeds, parsley and sauce from the pan, and enjoy!

If you would like a thicker sauce, you may drain sauce from pan and heat in pan on stove with 1 tablespoon instant cornstarch to thicken (the kind you don't need to mix with water before adding to recipes is my preference), then spoon over sliced pork!