Honey roasted pork tenderloin

Mix the marinade: honey, soy sauce, Golden Mountain sauce, tamarind, sriracha, coconut milk, white pepper and microplaned garlic.

Remove all the silver skin from the pork tenderloin and cut it horizontally into two thinner pieces.

Poke holes all over with a fork so the marinade penetrates. Bag with the marinade, press out the air and massage.

Refrigerate at least two hours, better overnight.

Broil on high about five minutes, until the tops are nicely browned, to an internal 145F: pull it at about 140 and it climbs to 145; slightly pink in the middle is fine.

Rest the pork. Meanwhile, cook the marinade into a sauce with a little black soy sauce for color; bring it to a boil before tasting, since raw pork sat in it.

Adjust to taste: a little more honey, a splash of water.

Slice the pork thinly with a long slicing knife and serve with the sauce over rice.

Variation: serve over boiled egg noodles tossed with garlic oil, with blanched bok choy, and the sauce.