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To a medium bowl, add 1 tablespoon oil, soy sauce, orange zest, orange juice, rice wine vinegar, sugars, ginger, garlic, and whisk to combine; set aside.
To a large skillet, add the remaining 1 tablespoon oil, pork slices, season with salt and pepper to taste, and cook over medium-high heat for about 2 to 3 minutes on each side or until done. Cook in batches if your skillet won’t hold all the pork at once, adding additional oil if necessary. Remove cooked pork from skillet; set aside.
Add the sauce mixture to the skillet and bring to a boil over medium heat. Cook for about 3 to 5 minutes or until mixture has reduced some.
Return pork to skillet and turn to coat with sauce on all sides.
Evenly sprinkle with sesame seeds, green onions, optional orange slices, and serve immediately. Pork is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Adapted from MyRecipes