Slice the tenderloin crosswise 1/8 inch thick. (You may wish to toss the pork in the freezer first for 10 minutes or so to make slicing easier.) In a medium bowl, whisk together the wine and 2 teaspoons of the cornstarch. Add the pork and mix well. In a small bowl, whisk the remaining cornstarch in 1/4 cup water, mixing until it is completely dissolved.
In another small bowl, stir together the black beans and crushed red pepper. In another small bowl, stir together the hoisin sauce and soy sauce.
In a wok or large pan, heat 2 tablespoons of the oil over high heat until hot but not smoking. Add the cabbage; it should sizzle. Cook, stirring, for about 3 minutes. Add the red bell pepper and cook for 2 minutes more. The cabbage may brown slightly. Transfer to a plate.
Add the remaining 2 tablespoons of oil to the wok or pan and heat over high heat. Add the ginger and garlic and stir until the oil is hot and the ginger and garlic sizzle. Do not let the aromatics brown. Stir the pork mixture, add to the wok or pan, and cook, stirring briskly, until the pork is no longer pink, 2 to 3 minutes.
Add the black bean mixture and stir to combine. Stir the hoisin and soy sauce mixture, add it to the pan, and mix well. Return the vegetables to the pan and toss to coat. Then add the cornstarch mixture and stir for 30 seconds. Remove and discard the ginger and garlic, if desired. Serve immediately.