Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 1/2 small onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 clove garlic, finely chopped
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 2 tablespoon Dijon mustard
• 2 teaspoons reduced-sodium soy sauce
• 2 3/4-pound pork tenderloins, trimmed
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Preheat oven to 425°F. Heat 1 teaspoon of the oil in a medium saucepan over medium heat. Add onion, jalapeño and garlic; sauté until softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce; reduce heat to low and simmer, stirring occasionally, until quite thick, about 7 minutes.

Step 2

Rub tenderloins generously with black pepper. Heat the remaining 1 teaspoon oil in a medium ovenproof skillet over medium-high heat. Add the tenderloins and cook, turning, until well browned on all sides, 2 to 3 minutes.

Step 3

Brush the pork generously with some of the barbecue sauce. Place the skillet in the oven and roast for 7 minutes. Turn over the tenderloins and brush them with remaining sauce and roast for 7 to 8 minutes more, or until the internal temperature is 160°F. Let the pork rest for 5 minutes. Carve into 3/4-inch-thick slices and serve.