1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin
1 inch piece peeled ginger root, sliced into coins
3 cloves garlic, peeled
1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
2 teaspoons brown sugar
1/3 cup minced green onions
1/4 cup minced cilantro (including tender stems)
2 Tbsp seasoned rice vinegar
2 Tbsp olive oil
1 teaspoon toasted sesame oil