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1
Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes.
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2
Transfer sauce to a medium bowl and cool to room temperature.
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3
Put tenderloin on a cutting board.
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4
Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board.
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5
Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end.
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6
(You will have about 12 slices.
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7
Cut any slices more than 2 inches wide in half lengthwise.)
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8
Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.
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9
If using a charcoal grill, open vents on bottom of grill, then light charcoal.
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10
Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds.
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11
If using a gas grill, preheat burners on high, covered, 10 minutes.
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12
Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total.
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13
Discard any leftover sauce.
