Trim fat and silvery membranes from pork tenderloins.
Fold thin end of each tenderloin under to make meat evenly thick; tie to secure.
Set a heavy-duty plastic bag in a shallow pan.
In bag, combine soy sauce, sake, honey, ginger, and garlic.
Add pork; seal bag and turn to coat pork with marinade.
Refrigerate for at least 30 minutes or up to a day.
Bring 3 quarts water to a boil in a 5- to 6-quart pan over high heat.
Add pea pods; cook just until they turn a brighter green (about 2 minutes).
Drain, immerse in cold water until cool, and drain again.
Lift pork from bag, reserving marinade.
Place pork on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning to brown evenly and brushing often with marinade, just until pork is no longer pink in thickest part; cut to test (20 to 25 minutes).
Meanwhile, prepare Golden Curried Couscous.