Instructions: Preheat oven to 425 degrees F. In a medium-sized saucepan, heat 1 tsp. of the oil over medium heat. Add onions, jalapenos and garlic; saute 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. Rub tenderloins generously with black pepper. Heat the remaining 1 tsp. oil in a medium-sized ovenproof skillet over medium-high heat. Add the tenderloins and cook, turning, until well browned on all sides, 2 to 3 minutes. 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 degrees F. Let the pork rest for 5 minutes. Carve into 3/4 inch-thick slices and serve.

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