Combine mustard, honey,curry powder,lime juice,salt and garlic. Tuck thin end of each tenderloin underneath and tie with string. Place in a shallow dish; pour marinade over top. Let stand at room temp. for 30 minutes or cover and refrigerate for up to 24 hours. Remove from refrigerator 30 minutes before grilling or roasting.

Reserving marinade, place pork on greased grill over med. heat;cook, covered, turning and brushing occasionally with marinade, for 25 minutes or until therm.registers160F. Or put on a trivot in a roasting pan and roast at 350F,basting occasionally,for 30 minutes.

Transfer to a platter; tent with foil and let stand for 5 minutes. Slice thinly. Serves 6 to 8 .