Pork Tenderloin with Sticky Lime Glaze

1/4 cup soy sauce
1/4 cup liquid honey (or sweet pomegranate paste)
2 teaspoons grated lime rind
3 tablespoons lime juice
1 small onion, finely diced
2 tbsp minced ginger root
2 cloves garlic, minced
1/2 teaspoon pepper
2 pork tenderloins (about 12 oz or 375 grams each)
1 tablespoon vegetable oil

• In large glass bowl, whisk together soy sauce, honey, lime rind, lime juice, onion, ginger, garlic and pepper. [This can be made ahead of time, covered and refrigerated for up to 24 hours.]
• Add pork, turning to coat. Cover and marinate in refrigerator for 1 hour.
• Drain pork, reserving marinade.
• In large ovenproof skillet, heat oil over medium-high heat; brown pork
• Pour in marinade and bring to boil; boil for 1 minute.  (If marinade seems a little too thick, add a little water.)
• Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 18 minutes.
• Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.
• Arrange on platter; pour sauce over top. 

From a recipe by Rheanna Kish and The Canadian Living Test Kitchen, found on the web.