Chinese BBQ Pork Tenderloin

2 pork tenderloins (about 1 kg each)
½ cup hoisin sauce
½ cup soy sauce
½ cup red wine
1 tbsp minced garlic
1 tbsp sugar
⅛ tsp cinnamon
⅛ tsp ground coriander
Pinch of cloves
SIDS SALT & PEPPER to taste
¼ cup SIDS SMOKEY GARLIC SAUCE

Combine the hoisin sauce, soy sauce, red wine, garlic, sugar, cinnamon, coriander and the pinch of cloves in a resealable bag or a glass baking dish. Add the pork tenderloins and marinate overnight or for at least 8 hours, turning during the marinating process to coat both sides of the pork.
Preheat the oven to 200°C.
Remove the pork from the marinade (reserving the marinade) and dry off with paper towels, then add to a baking dish that’s been sprayed with cooking spray. Place into the oven for 30 minutes.
While the pork is in the oven, pour a cup of the marinade into a small pot. Bring the marinade to a boil for 5 minutes, then turn the heat down to a simmer for an additional 3-5 minutes. Add SIDS SMOKEY GARLIC SAUCE and stir to combine, then remove from the heat.
After 30 minutes, take the pork out of the oven and baste with the sauce. Return the pork tenderloins to the oven for another 15 minutes, then remove and baste again. Bake for another 15 minutes until the internal temperature reaches 60°C.
Tent the pork loosely with foil to rest for 10 minutes. Slice and serve with additional sauce on the side.