In a large bowl, whisk the soy sauce, orange juice, honey, ginger and crushed red pepper; add the pork and turn to coat. Cover and refrigerate, turning pork occasionally, 2 to 4 hours.
Preheat a grill to medium or heat a grill pan over medium. Remove the pork from the marinade; pat dry. Pour the marinade into a saucepan and boil over medium-high until slightly thickened, about 8 minutes.
Rub the pork all over with the oil. Working in batches, if necessary, grill the pork 5 minutes; turn and brush with the marinade. Continue grilling, turning and brushing with the marinade every 5 minutes, until an instant read thermometer inserted into the centers of the tenderloins registers 145°, about 20 minutes total. Let stand 10 minutes. Using two forks, shred enough tenderloin to yield 4 1/4 cups; slice enough tenderloin to yield 6 cups; and dice enough tenderloin to yield 2 cups. Cool completely before storing.
And... Freeze: Portion the pork into freezer bags labeled by recipe: 2 1/4 cups shredded (burrito bowl); 2 cups shredded (lettuce cups); 2 1/2 cups sliced (tenderloin and pesto); 1 1/2 cups sliced (caprese); 2 cups sliced (melty sandwiches); and 2 cups diced (rigatoni). Press out any air, seal and freeze up to 2 months. Thaw in the fridge overnight or microwave at 50 percent power 7 to 10 minutes. To reheat, wrap thawed pork in foil and heat in a 350° oven, about 12 minutes.
