• If making natural red color, cook rough chopped beets on medium heat in a small saucepan for 15 minutes, or until water is reduced by around ¼ cup. 
• In a small saucepan on medium heat, add sesame oil and fry up the garlic for 30 seconds.
• Then add remaining marinade ingredients. Turn heat up and bring it to a boil, stirring constantly.
• Remove from heat and let it cool down completely.
• Once the marinade sauce is completely cooled, massage into pork.
• Ideally you want to marinate the pork overnight, otherwise a minimum of 4 hours. Bring the meat to room temperature before cooking.
• Preheat oven to 450 degrees.
• Place metal rack over baking pan.
• Pour water into a roasting pan and place pork on metal rack.
• Roast for a total of 60 minutes and baste every 15 minutes on just top and sides, no need to do it on the bottom of the pork. Flip pork halfway through.
• IMPORTANT: after 10 minutes, reduce oven temp to 375 degrees.
• Remove from oven.
• After you are done basting the pork, it's time to cook the glaze.

To make the glaze:

• In a small saucepan on medium heat, add remaining marinade mix and honey.
• Bring to a boil then turn heat down to a low and let it simmer for 5 minutes.
• Brush cooked glaze on pork and serve.
• Let rest for at least 10 minutes before slicing.