In a flat dish, stir together the orange juice, lemon juice, Hoisin sauce, hot sauce, minced ginger and garlic

Trim all fat and silverskin from pork tenderloins

Add pork to marinade and turn to coat well

Let stand 1 hour or refrigerate up to 3 hours. Remove pork from marinade and rotate, one skewered on each spit rod, 30 minutes, or until the internal temperature reaches 155 to 160 degrees on the instant thermometer

Let stand 5 minutes and then slice diagonally to serve.