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Combine teriyaki sauce, honey, lime juice, ginger, garlic and oil. Pour into a large ziploc bag with the pork tenderloin, and marinate for at least a few hours and up to 24 hours. Reserve the marinade and brown the tenderloin on all sides in a non-stick skillet sprayed with cooking spray. Roast at 400F for 18-20 minutes, until juices run clear. Transfer to cutting board and let stand under tin foil for about 5 minutes before slicing.
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While the meat is roasting, heat marinade in a saucepan on medium heat until boiling. Combine cornstarch and water, then add to marinade. Stir until sauce begins to thicken, then remove from heat. Pour over sliced pork tenderloin and serve.
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