COOK IT.
In a medium bowl, mix to combine the soy sauce, rice wine vinegar, garlic, ginger, honey, sambal oelek, sesame oil, green onion, and gochujang.
Place the pork tenderloin into a large resealable ziplock bag. Pour some of the mixture over top and toss to combine. Reserve about ½ cup of the marinade. Refrigerate for at least 30 minutes up to 8 hours.
Preheat your Louisiana Grills® grill to 400°F.
Remove the pork tenderloin from marinade and shake any excess off. Discard the marinade.
Meanwhile, place ½ cup of the reserved marinade into a small pot and bring to a boil. Simmer for about 5 minutes. Add ½ cup of BBQ sauce and stir to combine. Remove from heat.
Grill the pork until minimum internal temperature of 140°F or to desired doneness, flipping halfway through.
Baste with the sauce after about 30 minutes.
Let the pork rest for about 10 minutes before slicing.
Plate and garnish with sesame seeds.