Barbecue pork tenderloin
Peel the ginger and grate it finely. Wash the lime, zest the peel and squeeze out the juice. Beat the lime zest and juice with the ginger, cumin, honey, sweet chilli sauce, ketchup and 2-3 tablespoons of water, then season with salt and pepper.
Slice deeply into the tenderloins at the thinner end and fold back, then use the kitchen string to hold them in shape. Brush the sauce all over the tenderloins (saving what remains for serving) and let them marinade covered at room temperature for about 2 hours.
Grill the tenderloins on all sides for about 20 minutes. Then wrap them in aluminium foil and let them set for 5 minutes. Remove the kitchen string and cut the meat into strips. Serve with the remaining sauce.