1. In a medium mixing bowl, whisk together the soy sauce, lime juice, honey, olive oil, garlic, ginger, curry powder and ground pepper.
2. Combine soy sauce mixture and pork in a large zip top bag and marinate in the refrigerator for at least 1 hour and up to 12 hours.

Cooking on the grill

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
2. Remove tenderloin from the bag and place on a rimmed baking sheet. Pour marinade into a medium saucepan.
3. If using a gas grill, reduce heat on all burners to medium. Grill tenderloin, covered, for 10 minutes.
4. Turn over and continue cooking, covered, for another 5 to 10 minutes or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
5. Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Cooking in the oven

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Remove tenderloin from the bag, place marinade in a medium saucepan and set aside. Sear the outside of tenderloin on a grill (or in an oiled grill pan or cast iron skillet) over high heat to mark; it usually takes about 5 minutes.
3. Place tenderloin on prepared baking sheet and roast for around 10 to 15 minutes or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
4. Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Cooking in a sous vide

1. Remove tenderloin from the bag, place marinade in a medium saucepan and set aside. Place tenderloin in a sealable bag, or in a zip top baggie and seal. If using zip top baggie, remove all the air from the bag (follow directions for your sous vide machine).
2. Set your sous vide cooker to 140 to 145 degrees.
3. Once preheated, add sealed bag to the water and cook for 2 hours.
4. Around 10 to 15 minutes before you plan to take the pork out of the water bath, preheat a grill to high. Alternatively, just a few minutes before taking out of the water bath, preheat a grill pan or cast iron skillet.
5. Remove pork from bag. Oil grill grate/pan/skillet. Grill pork on all sides, just until golden brown and nicely marked.
6. Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Finishing the sauce and serving

1. While the pork rests, in a small saucepan bring sauce to a boil, reduce heat and simmer for 5 minutes.
2. Slice tenderloins into 1/2- inch thick pieces and place on a large serving platter or individual serving plates.
3. Spoon sauce over the top and sprinkle with green onion. Can also pass sauce on the side.