Instructions

1. Preheat oven to 350F, middle rack.
2. Rinse the tenderloin off and pat dry.
3. Place in a dutch oven with a lid. (I prefer enamel cast iron for this).
4. In a small bowl, whisk together the honey, soy sauce, oil, basil, garlic, red pepper flakes and cayenne.
5. Next add in the cheese and whisk. The mixture will be thick but still should be easily pourable. If not, add a teaspoon of more oil.
6. Pour the mixture over the pork.
7. Cover and bake for 60-90 minutes or until a meat thermometer reads 160 degrees.
8. Remove meat to a serving platter and tent with foil to keep warm.
9. Skim fat from cooking juices and transfer the remaining juices to a small saucepan.
10. Bring liquid to a boil.
11. Combine cornstarch and water until smooth.
12. Gradually whisk into the pan.
13. Bring to a boil; cook and stir for 2 minutes or until thickened.
14. Uncover the pork and slice.
15. Ladle the sauce over top.