In a flat dish, stir together the orange juice, lemon juice, Hoisin
sauce, hot sauce, minced ginger and garlic
Trim all fat and
silverskin from pork tenderloins
Add pork to marinade and turn
to coat well
Let stand 1 hour or refrigerate up to 3 hours.
Remove pork from marinade and rotate, one skewered on each
spit rod, 30 minutes, or until the internal temperature reaches
155 to 160 degrees on the instant thermometer
Let stand 5
minutes and then slice diagonally to serve.
