This recipe seems like more than the sum of its few parts. I think the pork tastes great even without the dipping sauce, but the kids love it. I could hardly get away with not serving it.

Marinate the pork at least three hours. If you marinate it overnight, just turn it once in the morning.

For marinade:
1/2 cup soy sauce
1/2 cup hoisin sauce
2 tablespoons garlic oil (or use 1 tbsp. vegetable oil plus 1 clove minced garlic)
2 tablespoons grated fresh ginger (use 1/2 tsp. ground ginger if you don't have fresh)
1 - 1 pound pork tenderloin

For sauce:
1 teaspoon cornstarch (or use 2 teaspoons flour)
1/4 cup water
1 tablespoon honey

Mix marinade ingredients. Reserve half in separate container and refrigerate. Pour remaining half over pork tenderloin (I use a bowl and curve the pork into it in order to maximize the depth of the marinade). Marinate in the fridge at least an hour, turning halfway through.

Take pork out of fridge, then turn oven to 400. Put pork in oven after it has preheated. Roast for 35-40 minutes or until instant-read thermometer reads 155 degrees. Let rest in pan while you make the sauce (tent with foil to keep it warmer, if you like). It should rest 5 minutes before slicing.

Put reserved marinade in saucepan (you may want to strain it first if your kids hate bits in their sauce). Whisk cornstarch or flour into water in small bowl. Whisk mixture into pan, then whisk in honey. Bring to boil, then simmer for another 2-3 minutes. Serve with sliced pork.  Rice and broccoli are easy and tasty sides.