With a sharp knife, cut pork tenderloins lengthwise almost all the way through, so they open up like a book. Place pork between two sheets of plastic wrap. Using a meat mallet or other suitable tool, gently pound out meat

Combine lime juice, oil, garlic, salt and pepper. Brush generously over all sides of pork tenderloins. Cover and refrigerate at least one hour. Meanwhile, combine remaining ingredients for salsa. Let stand at room temperature for one hour to allow flavours

Preheat oven to 400°F (200°C). In a small bowl, mix honey, vinegar, sugar and mustard. Coat pork tenderloin with sauce. Place pork tenderloin in a shallow pan, lined with foil. Roast for about 20 to 25 minutes, or until internal

Cut pork tenderloin into strips, 1/4″ x 1/4″ x 2 1/2″ (.75cm x .75cm x 6.25cm). Combine soy sauce, sugar, sesame oil, green onions, garlic and ginger. Whisk until sugar dissolves. Add pork strips. Cover and marinate in the refrigerator

Place pork tenderloin in a plastic bag, non-metal bowl or sealable container. Blend remaining ingredients; pour over pork; seal or cover and refrigerate for 3 hours or overnight. Preheat barbecue on high; reduce heat to medium. Remove pork from marinade;