1 package (2 pieces) pork tenderloin, about 1-1/2 lbs.
2 Tbsp. tomato catsup
3 Tbsp. white wine
2 Tbsp. tamari
1 Tbsp. brown sugar
2 cloves garlic, smashed
8 cloves, crushed
1/4 cup honey
1 Tbsp. hoisin sauce
With a sharp knife, remove any visible fat and the silver skin from the outside of the pork tenderloin. Mix marinade ingredients together in a large container or ziplock bag. Add pork tenderloins and turn to coat. Allow to marinate, refrigerated, at least 4 hours and up to 30 hours.
Preheat oven to 350°. Place a rack in a roasting pan and add enough water to cover the bottom of the pan 1/4 inch deep. Place tenderloins on the rack. Roast until tenderloins reach an internal temperature of 140°, about 35 minutes. Remove from oven.
Mix honey and hoisin sauce together. Brush tops of tenderloins with glaze. Place under broiler and broil until glaze is covered with fine bubbles, about 2 minutes. Turn pork and repeat on second side. When both sides are glazed, remove from pan to warm platter. Cover with foil and let rest 10 minutes. Slice thinly on the diagonal and serve.