½ cup soy sauce
¼ cup packed brown sugar
2 tablespoons cooking oil
1 tablespoon toasted sesame seeds
1½ teaspoons grated fresh gingerroot
6 cloves garlic, minced
2 12- to 16-ounce pork tenderloins
Green onion strips
Red and green grapes
For marinade, combine soy sauce, brown sugar, oil, sesame seed, gingerroot, and garlic. Place pork in a heavy plastic bag set in a shallow dish. Pour marinade over pork. Seal bag; turn to coat meat. Refrigerate overnight; turn bag occasionally.
Drain pork, reserving marinade. Cover and chill marinade. Place pork on a rack in a roasting pan; cover with foil. Bake in a 425° oven for 20 minutes. Remove foil; roast 10 to 15 minutes more or until thermometer inserted in center registers 160°. Cool slightly; bias-slice into ¼-inch slices. Cover and chill up to 24 hours.
To serve, arrange pork slices on lettuce-lined platter. Heat marinade to boiling; serve in a small bowl for dipping, and sprinkle with green onion strips. Serve with baguette slices and red and green grapes.