Maple-Glazed Pork Tenderloins

1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir 1⁄2 cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping bottom of skillet with wooden spoon to loosen any browned bits, and cook until reduced to 1⁄2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with 1 tablespoon glaze and continue to roast until thickest part of tenderloins registers 145 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.
4. While tenderloins rest, stir remaining 1⁄4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to carving board and slice into 1⁄4-inch-thick pieces. Serve, passing extra mustard glaze separately.

MAPLE-GLAZED PORK TENDERLOINS WITH SMOKED PAPRIKA AND GINGER
Substitute dry sherry for bourbon and 1⁄4 teaspoon smoked paprika and 1 teaspoon grated fresh ginger for cinnamon, cloves, and cayenne pepper. Omit mustard in step 4.

MAPLE-GLAZED PORK TENDERLOINS WITH ORANGE AND CHIPOTLE
Substitute 2 tablespoons frozen orange juice concentrate for 2 tablespoons molasses. Omit cinnamon, cloves, and cayenne pepper and add 2 small finely minced canned chipotle chiles plus 2 teaspoons adobo sauce to maple syrup mixture in step 1. Omit mustard in step 4.