2 lb. boneless pork tenderloin
1/2 to 1 tsp. ground ginger

SAUCE:

1/2 tsp. garlic powder
2 tbsp. honey
2 tbsp. Dijon mustard
2 tbsp. frozen orange juice concentrate, thawed

Preheat oven to 350 degrees. Rub pork tenderloin with ground ginger and place shallow baking pan. Bake 30 to 40 minutes or until tender. Combine sauce ingredients. During last 10 minutes of cooking, brush with sauce. When tenderloin is done, remove from oven and brush with sauce again. Cool completely.

After meat has been cooled, place meat and sauce in a plastic bag and seal. Refrigerate at least 2 hours or overnight.

Slice paper thin. Serve with crackers or hot French bread and mustard and kiwi fruit and mandarin oranges.