In a measuring cup add sesame oil, garlic, ginger, brown sugar and zest. Microwave one minute on half power.

Add Worcestershire Sauce, green onions and pepper. Rub on tenderloin and place in vacuum bag. Vacuum and seal. Either freeze for future use or refrigerate a couple hours.

Sous vide at 132 degrees for 1-1/2 hours

Few minutes before finishing, fire up the grill to preheat.

Remove tenderloin from sous vide, pour liquid in sauce pan.. Grill tenderloin couple minutes a side. Meanwhile, reduce sauce, adjusting seasonings. Thicken with a corn starch slurry if desired.