This recipe has a few changes from the original, mostly based on what I had available, but it worked well.
The original recipe for the marinade called for 2 tablespoons Emeril's Asian Essence; I used roughly 1 T chinese 5-spice, 1 t corander, and 1 t cumin instead, with generally good results. The original recipe also called for 1 T crushed red pepper; this version is a little less hot -- adjust to taste. I used red wine vinegar instead of rice wine, and regular onion instead of shallots.
Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for at least an hour or two - overnight is better.
Preheat the oven to 400 degrees F. Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. The marinade is moderately thick and will lightly coat the tenderloins; that's fine - sear it onto them. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Either way they should still be a little bit pink in the center. Remove from the grill and let rest for 5 minutes.
In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley
This comes out pretty tart; you might want to reduce the lenom juice and/or increase the zest.