Whisk the olive oil, soy sauce, lime juice, lime zest, honey, garlic, honey, salt, and pepper together in a large bowl until smooth and slightly thickened. Set aside ½ cup of the garlic lime marinade in a small bowl.

Add the pork tenderloin chunks and remaining marinade to large ziptop plastic bag. Press out as much air as possible, and seal bag. Let the pork marinate at room temperature for 30 minutes.

While the pork is marinating, prepare the creamy cilantro sauce. Whisk the reserved garlic lime marinade together with the mayonnaise and cilantro.

Thread the marinated pork cubes onto six 12-inch metal skewers, leaving ¼ inch between pieces. Grill skewers over hot fire until well charred on all sides and meat registers an internal temperature of 145°F, 6 to 10 minutes. Flip as needed for even browning.

Transfer skewers to a serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Drizzle a quarter of the creamy cilantro lime sauce over the kabobs, and sprinkle with additional cilantro, as desired. Serve with remaining sauce.