I use pork tenderloin for this, often slicing it into long thin strips before marinating.
Combine:
2 T rice wine or dry sherry
2 T soy sauce or tamari
2 T hoisin sauce
1 t sesame oil
2 t minced fresh ginger
2 cloves garlic, pressed
Pour over pork, cover and refrigerate 2-8 hours.
Preheat oven to 400F. Drain pork and place on a rack set in a roasting pan. Roast for 20-25 minutes or until a meat thermometer registers 160F.
Let sit for about 10 minutes at room temperature. Slice and serve.