Combine teriyaki sauce, juice, spice blend and honey in a zippered 1-gallon bag. Pierce tenderloin all over with a fork and place in the bag. Seal and refrigerate for 1 hour overnight. Remove meat from marinade and set marinade aside.
Heat grill to medium-high heat. Grill meat for 20 minutes or until internal temperature reaches 150ºF, turning 1/4 turn every 5 minutes. Remove from heat and let rest for 10 minutes before cutting.
While meat is resting, bring reserved marinade and cornstarch to a boil in a small saucepan over medium-heat. Let boil for 1 minute. Remove from heat and stir in toasted almonds. Slice meat and serve with almond sauce.