Cut pork tenderloin in ½ inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about ¼ inch thick. Cut against the grain into thin strips about 1½ inches long.

Combine 4 Tbsp of the Toasted Sesame Oil, Serrano Chili Honey Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 - 4 hours in the refrigerator.

Remove from marinade and reserve liquid. Pat pork dry with paper towels.

Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.

Heat ¼ cup Toasted Sesame Oil in a frying pay and sauté pork for a few minutes.

Add scallions, garlic, and the reserved marinade. Reduce to a sauce (2 - 4 minutes). Remove orange peels if desired.

Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.