Place pork in large resealable food storage bag. Combine soy sauce and garlic in small cup; pour over pork. Close bag securely; turn to coat. Marinate in refrigerator up to 2 hours. Meanwhile prepare Thai Cucumber Salad and refrigerate.

Preheat oven to 400°F. Drain Pork; reserve 1 tablespoon marinade. Combine honey, brown sugar, ginger and reserved marinade in small bowl.

Place pork in shallow foil-lined roasting pan. Brush with half of honey mixture. Roast 10 minutes. Turn pork over; brush with remaining honey mixture; sprinkle with sesame seeds. Roast 10 minutes for small or 15 minutes for large tenderloin or until internal temperature reaches 155°F when tested with meat thermometer inserted into thickest part of pork.

Let pork stand, tented with foil, on cutting board 5 minutes. (Temperature of pork will rise to 160°F.) Cut into 1/2-inch slices and serve with Thai Cucumber Salad.

Wash but do not peel cucumber; cut into thin slices. (If using regular cucumbers, slice in half lengthwise and scoop out seeds before slicing.) Mix cucumber and onion in medium bowl.

Combine vinegar, lime juice and sugar in small bowl; stir into cucumber mixture. Cover and refrigerate salad for at last 30 minutes. Stir in cilantro and top with peanuts before serving.