2 tablespoon sesame oil or as needed
1 (1-pound) pork tenderloin
1 medium white onions, slice
1/2 cup homemade Yakitori sauce
1/2 tablespoon cornstarch
1 tablespoon water
2-3 tablespoon low-sodium chicken stock
1 tablespoon toasted sesame seeds
Salt and pepper to taste
Cut pork crosswise into 8 pieces. Place pork pieces between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Season with salt and pepper
Heat a large nonstick skillet over medium-high heat the sesame oil and add pork to pan. Cook 3 minutes on each side or until done. Remove pork from pan; place on a serving platter. Add onions to pan. Cook 2 minutes or until it is aromatic. Add yakitori sauce and chicken stock. Mix the cornstarch and water and add it to the sauce let thicken slightly.
Return pork and accumulated juices to pan. Cook 2 minutes, turning pork to coat. Add the toasted sesame seed. Serve pork with sauce.