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Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl.
Add half the marinade ingredients to a large ziplock bag and add pork tenderloin. Seal bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
Line a baking sheet or baking dish with a double layer of aluminum foil and set aside. Remove leftover marinade container from the refrigerator and preheat oven to 400 F degrees.
Heat a large skillet with a bit of olive oil over MED-HIGH heat, remove excess marinade and sear pork tenderloin very briefly on all sides until lightly golden brown.
Transfer tenderloin to prepared baking sheet/dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 133 F degrees.
Brush with leftover marinade and broil on HIGH for 1-2 minutes until golden. Remove from oven, cover with foil and let rest a few minutes. Pork will continue carry-over cooking and should end up between 140-145 F degrees with a blush of pink.
Brush marinade over the top of pork tenderloin and sprinkle with parsley if desired. Slice into ½ inch thick slices and serve.