Cut pork tenderloin in 2" thick strips x 2" wide. Marinate in refrigerator, turning at least 8 hours. Preheat oven to 500 degrees. Spear pork strips lengthwise with skewers and put them directly on oven rack (if gas, put in middle of oven; electric upper part of oven) Put big roasting pan with 1/2" cold water on bottom of gas oven, on lowest rack of electric oven, to catch drippings and prevent smoking. Roast 15 minutes. Turn skewer. Turn oven to 450 degrees. Roast another 15 minutes, or until done. Generously brush strips with glaze, catching dripping with a plate. Return pork strips to oven (do not go away) and roast for 1 minute. Turn off heat. Remove barbecued pork from skewers. Cut into thin slices. Brush slices with remaining glaze, if any, or the drippings you caught while brushing. Serve warm, hot or cold. If you want to freeze the barbecued pork, do not slice.
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