Cut the pork vertically into 2 long strips about 3 inches thick.
Combine the marinade ingredients in a small bowl and carefully whisk until sugar is dissolved and marinade is smooth.
Using gloves, rub the pork with the marinade in a large bowl. Cover and refrigerate overnight, at least 8 hours.
Preheat your oven or grill to 500°F (See Note 1). Remove pork from refrigerator.
Line a rimmed baking sheet with foil and place a metal rack on top. Spray the rack with cooking spray to avoid sticking. Remove marinated pork, gently shaking off excess and place the pork on the rack, leaving and inch or two between pieces. Roast uncovered for 25 minutes.
To the reserved marinade add the honey and mix well. This will be your basting sauce. Set aside.
After 25 minutes, use tongs and carefully turn the pork. Roast another 10 minutes.
After 35 minutes of roasting baste each pork strip, turn it over and baste the other side. Roast for a final 10 minutes. Turn one more time and baste again. Roast for a final 5 minutes (See Note 2).
Remove from the oven/grill allow meat to rest 10 minutes before slicing.