Liven up your pork tenderloin with this tangy glaze that’s a little sweet, sour and salty all at once.

1 pork tenderloin (about 500g)
1/4 cup teriyaki sauce
1/4 cup honey
3 tbsp lime juice
1/2 tbsp grated gingeroot
2 cloves garlic, minced
2 tsp vegetable oil
1 tbsp cornstarch
2 tbsp water

Combine teriyaki sauce, honey, lime juice, ginger, garlic and oil.  Pour into a large ziploc bag with the pork tenderloin, and marinate for at least a few hours and up to 24 hours. Reserve the marinade and brown the tenderloin on all sides in a non-stick skillet sprayed with cooking spray. Roast at 400F for 18-20 minutes, until juices run clear. Transfer to cutting board and let stand under tin foil for about 5 minutes before slicing.
While the meat is roasting, heat marinade in a saucepan on medium heat until boiling. Combine cornstarch and water, then add to marinade. Stir until sauce begins to thicken, then remove from heat. Pour over sliced pork tenderloin and serve.

I really enjoy pork tenderloin, so I’m always happy when I discover a new way to make it. When Tony saw dinner he asked ‘is this the tongue thing?’ He always calls pork tenderloin ‘tongue’, I guess because it kind of looks like one, even though I’ve told him many times that it’s not.  Even if he does think it’s a tongue, it doesn’t seem to bother him one bit. He ate this up and had second helpings. The boys ate it too and seemed to like it, even Cole. This is one meal that I’m sure we’ll be making again!