Mix the cornstarch, honey, rum, hot sauce, garlic powder, sesame seeds, lemon juice, orange juice, lime juice, rice vinegar, soy sauce, water, mirin, cayenne, and mint in a gallon bag.
Add the pork tenderloin and marinate in the refrigerator for 1-4 hours.
Heat the oven to 425 degrees F and place a baking rack over a baking sheet.
Remove the pork from the marinade (reserve the marinade) and place the pork on the rack. Roast in the oven for 10 minutes.
Remove the large sprig of mint. Pour the marinate into a small sauce pan and bring to a boil. Stir constantly until it becomes a glaze. Turn off the heat.
Brush the pork with the glaze and cook 10 minutes.
Again brush the pork with the glaze and cook 10 minutes.
Cook, glazing every 10 minutes, until pork reaches an internal temperature of 145 degrees F. Remove from the oven, glaze once more, and allow to rest 10 minutes.
Slice the pork and garnish with mint and serve with any remaining glaze (thin with a touch of water and rewarm if needed).
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