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Preheat the oven to 200°C (400°F). Line a small roasting pan or sheet pan with foil. In a small bowl, stir 10 ml (2 tsp) honey, 5 ml (1 tsp) olive oil, 2 ml (1⁄2 tsp) ground cinnamon, 1 ml (1⁄4 tsp) garlic powder, 1 ml (1⁄4 tsp) ground ginger, and 0.5 ml (1⁄8 tsp) salt. Trim 450 g (1 lb) pork tenderloin and pat dry. Arrange the pork in the prepared pan and brush all over with the honey. Roast for 10 minutes. Brush any pan juices over the pork. Continue to roast until an instant-read thermometer registers 63°C (145°F) when inserted into the thickest part, about 15 minutes more. Let rest for 5 minutes before slicing.

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Per serving: 115g (4 oz)