Instructions: To prepare marinade: Cut limes in half; squeeze juice into a 2-cup glass measure. Add vinegar, oil, soy sauce and honey. Peel and mince garlic; add to juice mixture. Add red-pepper flakes. Whisk mixture well to blend in honey.

Place the meat in a self-sealing plastic bag; pour marinade over meat. (Scrape out any honey that clings to glass measure.) Seal bag; refrigerate as long as overnight.

To grill: Heat a gas grill on high. Cook 6 minutes; rotate meat a third. (Pork tenderloins tend to be shaped like triangles.) Cook 6 minutes more; rotate the meat another third so that all sides brown. Cook 8 to 10 minutes more or until internal temperature reaches 160 degrees. Serve at once or refrigerate until ready to serve.

Yield: 8 servings (serves 4 at two meals or 8 at one meal).

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