Combine first 7 ingredients, stirring well.
Trim fat from tenderloins. Place tenderloins in a large heavy-duty, zip-top plastic bag. Pour marinade over tenderloins; seal bag, and shake until meat is well coated. Marinate in refrigerator 24 hours, turning bag occasionally.
Remove tenderloins from marinade. Insert a meat thermometer into thickest part of 1 tenderloin, if desired. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tenderloins on rack; grill, covered, 20 to 25 minutes or until meat thermometer registers 160°, turning frequently and basting with reserved marinade. Let pork stand 10 minutes. Cut diagonally across grain into thin slices.