Trim the fat from the tenderloins. If thick, split lengthwise. Combine the remaining ingredients except the oil in a bowl. Marinate the pork in the mixture three hours in the refrigerator, turning and basting frequently. Drain and reserve the marinade. Preheat oven to moderate 375 degrees. Transfer the pork to an oiled roasting pan and roast until tender, about forty-five minutes. Simmer the marinade ten minutes. Cut the pork into thin slices and serve on cocktail picks with the marinade as an hors d'oeuvre.