Spicy Glazed Pork Tenderloin

Pork tenderloin is one of our favorite cuts of meat--all three kids like it, a rare feat at our house. And this is one of my best recipes. I got it from Cooks Country a few years ago, and it is one of my very favorite go-to recipes for pork tenderloin. (Sorry my camera is MIA right now, so you'll have to do without one of my fabulous (haha) photos!)

1/2 cup pineapple juice
1/4 juice from about 2 limes
1/3 cup packed light brown sugar
1 tablespoon molasses
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 jalapeno chile, seeded and minced
2 pork tenderloins (12-16 ounces each, trimmed of silver skin--you know, that fatty membrane on the side!)
2 teaspoon vegetable oil

1. Stir pineapple juice, lime juice, brown sugar, molasses, cumin, cayenne, and jalapeno in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper.
2. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins, turning until browned on all sides, 5-8 minutes total. Reduce heat to medium, add lime juice mixture, and cook, rolling tenderloins to coat, until mixture is thick and syrupy and internal temperature of tenderloins register 140 degrees on instant-read thermometer, 9-11 minutes. (The meat will still be a little pink if you stop right at 140 degrees--that's how you want it. Trust me. It's so much more tender, and cooks illustrated even included a nice little box detailing how safe it is to eat pork at this temperature!)
3. Transfer tenderloins to cutting board, ten loosely with foil, and let rest until internal temperature rises to 150 degrees, about 10 minutes. Cut tenderloins crosswise into 1/2 inch thick slices, arrange on platter, and pour glaze in pan over slices. Serve.