Mix all ingredients for marinade in small bowl. Place pork in a quart size zipperlock bag; add marinade, mix well and seal. Refrigerate for 4 hours or up to 2 days.
When ready to serve, adjust oven rack to highest position and turn broiler on high. Thread each pork slice onto a toothpick and place on a wire rack set over a rimmed baking sheet. Broil until golden brown and just cooked through, about 5 minutes.
For extra flavor and great color garnish with thinly sliced scallion greens and serve.
Tip: If you don't have especially sharp knives (like I do), freeze the pork tenderloin an hour or so before slicing.