Preheat oven to 350F. To make the marinade mixture, whisk together the soy, mirin, sugar, honey, and hoisin.
Half of this recipe will be used to marinade the pork; the other half will be used later in the recipe.
Trim silver skin and any excess fat from tenderloins and pat dry. Cut each tenderloin lengthwise, with the grain, into about 1-inch wide strips.
Pour half the marinade mixture over the pork strips and refrigerate for an hour. After an hour, remove the pork from the used marinade; discard used marinade.
Place marinaded pork strips on a rack suspended over a shallow pan and bake for 25-30 minutes until pork is cooked through.
Meanwhile, simmer the unused reserved marinade and reduce slightly; brush several tablespoons of the reduced sauce onto the pork strips during the last 5 minutes of roasting.
Add the sliced scallions to the remaining unused marinade and serve as a dipping sauce.
