Cut tenderloin up into 2 inch cubes and put in 1 gallon ziplock bag. Pour ½ bottle of Elixir in bag and let marinate overnight.
The next day, ½ hour before you are ready to cook, add 1 tbsp kosher salt to marinade and shake.
After ½ hour, drain pork and discard marinade.
Transfer pork to a greased sheet pan and either bake for 35 minutes or if you’re in the grilling mood, throw the pork pieces on the grill and turn/rotate as they cook. (Recommended). If using the baking method, turn the oven to the broil setting for the last 5 minutes to crisp them up.
While pork is cooking, pour reserved ½ of Elixir into saucepan and bring to boil. Turn down heat and let simmer for 5 minutes until sauce thickens.
Pour onto serving platter and then place cooked pork pieces on top of pool of Elixir sauce. Stick a toothpick in each pork piece for easy grabbing.