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Preheat oven to 400°F (200°C).
Pat pork dry, rub with oil, salt, pepper, garlic powder and paprika.
In a saucepan, combine honey, soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger and chili flakes.
Simmer 3-4 minutes.
Stir in the cornstarch slurry and cook 1 minute until syrupy.
Set aside a third for serving.
Sear pork in an oven-safe skillet over medium-high heat, 2 minutes per side, until browned.
Brush generously with glaze and sprinkle with sesame seeds.
Roast 15-20 minutes, brushing again halfway, until the internal temperature reaches 145°F (63°C).
Rest 10 minutes so the juices settle and the glaze sets.
Slice into ½-inch medallions, drizzle with the reserved glaze, and top with sesame seeds and scallions.