Step 1

Preheat the oven to 375 degrees F.

Step 2

Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.

Step 3

Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined.

Step 4

Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).

Step 5

In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.

Step 6

Transfer the tenderloins to a lightly greased baking sheet.

Step 7

Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.

Step 8

Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside.

Step 9

Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees.

Step 10

Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees.

Step 11

Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.

Step 12

While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze.

Step 13

Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.