Prep. Combine soy sauce, lime juice, minced ginger, honey, and sesame oil in a medium mixing bowl and stir to combine the ingredients. Set the sauce aside until ready to use.

Using a sharp chef’s knife, cut the tenderloin into ½-inch medallions (you should end up with 12-14 medallions). Skewer each medallion with a bamboo lollipop stick by inserting the pointed end completely through the pork.

Fire up. Prepare a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F on the indirect side. Prepare the grill for direct cooking, adjusting the vents to bring the temperature to approximately 400°F.

Cook. Once the grill comes to temperature, grill each side of the tenderloin lollipops for 4-5 minutes over direct heat until cooked through (145°F). If the exterior chars too quickly then simply move them to the indirect heat side of the grill.

Mix together all of the sauce ingredients.

Serve. Remove the lollipops from the grill and serve immediately with the soy-ginger dipping sauce.