Preheat oven to 400 F.

Trim any excess fat from pork tenderloin, then slice it into 16 to 20 medallions

Flatten the pork slices with the heel of your hand or the side of a knife. Sprinkle lightly with kosher salt and freshly ground black pepper.

Trim the green onions, then cut each into 3 or 4 pieces.

Place a few pieces of green onion on a meat slice and roll up. Combine the garlic, soy sauce, honey, oil, hoisin sauce, and ginger in a shallow baking dish. Place the pork rolls in sauce mixture seam-side down and turn to coat. If preparing a few hours ahead, cover and refrigerate.

Bake, uncovered, for about 15 minutes or until meat is no longer pink in the center. The minimum safe temperature for pork is 145 F (USDA). During baking, baste the pork tenderloin rolls frequently with the sauce. Remove the pork to a plate and keep warm.

Pour the juices into a small saucepan. Combine the cornstarch with 1 tablespoon of cold water and mix until smooth. Stir into the juices.

Place the pan over medium heat and bring to a simmer. Cook until thickened, whisking frequently.

Brush the thickened sauce over the pork rolls.

Serve hot or warm, garnished with sesame seeds.