To make Teriyaki Sauce, combine the soy sauce, wine, sake or sherry, sugar and ginger in a small saucepan

Bring to a boil and then simmer over medium heat 3 minutes

Whisk water and cornstarch and stir into sauce

Stir over medium heat 1 minute or until thickened

Strain sauce and let cool or refrigerate up to 1 week

Trim all fat and silverskin from pork tenderloins

Place pork in a shallow dish and pour cooled Teriyaki Sauce over them, turning to coat well

Let stand 1 hour or refrigerate up to 8 hours. Remove pork from marinade and rotate, one skewered on each spit rod, 30 minutes, or until the internal temperature reaches 150 to 155 degrees on the instant thermometer

Let stand 5 minutes and then slice diagonally to serve.