Remove tenderloins from package. Rinse them with cold water and pat dry. If you're uncomfortable rinsing the meat, just be sure to pat it dry.
Spray a 9x13 pan with non-stick spray, then place the tenderloins in the pan.
Using a paring knife, poke small holes in the tenderloins (on the top side only).
Peel garlic cloves and slice them into very thin slivers. Place the garlic slivers into the cut pockets on the pork. Set aside.
In a large measuring cup or in a medium-sized bowl, whisk together all of the remaining ingredients except for the olive oil. Slowly drizzle the olive oil in while mixing, whisking until completely combined.
Pour the mixture over the tenderloins, coating all pieces well. Bake, uncovered, for 55 minutes, basting every 20 minutes or so.
Once the pork is fully cooked, remove pan from the oven, transfer meat to a cutting board, and allow them to rest for at least 10 minutes before slicing.
While the pork is resting, make a glaze from the leftover juices. Place all juice/marinade from the pan into a small sauté pan. Simmer over medium-high heat until slightly thickened; about 8 minutes.
Spoon the pan sauce over the tenderloin, cut, and enjoy!