..and the marinade and technique seem much the same as the ribs.
Tonight I made it with a marinade of soy sauce, ketchup, hoisin sauce, mirin, brown sugar and a healthy dash of both smoked paprika and 5 spice.
I didn't marinate the pork tenderloin very long (like 15 min), but then roasted it on a skewer at 375F for about 40 min, basting with more marinate every 10 minutes.
A longer marination time would improve it -- I see a lot of people marinating both their ribs and tenderloin for a day or more. I'm torn about the 5 spice, too. I skipped it the first time, and tried a bit tonight, and it might have been a little overpowering. Didn't really notice the paprika at all.
Anyway, it was great over rice with a small pile of sauteed bok choy and scallions.
Going to keep working on it though. Also going to try it with ribs. That sounds delicious.