• In a medium mixing bowl, whisk together the soy sauce, lime juice, honey, olive oil, garlic, ginger, curry powder and ground pepper.
• 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

• Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
• Remove tenderloin from the bag and place on a rimmed baking sheet. Pour marinade into a medium saucepan.
• If using a gas grill, reduce heat on all burners to medium. Grill tenderloin, covered, for 10 minutes.
• 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.
• Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Cooking in the oven

• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• 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.
• 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.
• Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Cooking in a sous vide

• 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).
• Set your sous vide cooker to 140 to 145 degrees.
• Once preheated, add sealed bag to the water and cook for 2 hours.
• 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.
• Remove pork from bag. Oil grill grate/pan/skillet. Grill pork on all sides, just until golden brown and nicely marked.
• Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Finishing the sauce and serving

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