Slow Cooker Method
Place pork in glass or ceramic baking dish. Combine remaining ingredients except cornstarch and water and spoon over pork. Cover and marinate in refrigerator 3 to 4 hours. Drain pork, reserving marinade. Place pork tenderloins in slow cooker and top with reserved marinade. Cook on high 1 hours. Reduce heat to low and cook 5 - 7 hours more.
Remove pork to a serving platter; cover and keep warm. Turn slow cooker to high. Blend together cornstarch and water in a small bowl. When the juices in slow cooker begin to simmer, stir in cornstach mixture until blended. Continue simmering, stirring occasionally, until juices thicken, about 10 minutes.
Serve sliced pork with sauce.
BBQ Method
Combine honey, mustard, chili powder and salt in large container. Cut pork into chunks and mix with marinade. Cover and let marinate for 3 - 4 hours. Reserving marinade, put pork on skewers along with peppers, mushrooms or other desired vegetables. While skewers are on the bbq, put marinade in pot and bring to boil. Add cornstarch mixed with water and stir until thickened.
Serve sauce alongside skewers.