Ingredients:

• 2 pork tenderloins (about 1 lb each)

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon smoked paprika

For the Glaze:

• ½ cup brown sugar, packed

• 2 tablespoons soy sauce

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• 1 tablespoon apple cider vinegar

• 1 tablespoon butter

Instructions:

1. Preheat the oven:
   Set oven to 400°F (200°C). Line a baking dish with foil for easy cleanup.

2. Season the pork:
   Rub tenderloins with olive oil, then season with salt, pepper, garlic powder, and smoked paprika.

3. Sear the pork:
   Heat a skillet over medium-high heat. Sear the tenderloins on all sides until golden brown, about 2–3 minutes per side. Transfer to the prepared baking dish.

4. Make the glaze:
   In a small saucepan, combine brown sugar, bourbon (or apple juice), soy sauce, Dijon mustard, minced garlic, vinegar, and butter.
   Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly (about 3–4 minutes).

5. Bake:
   Brush half of the glaze over the pork tenderloins. Bake uncovered for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).

6. Finish with glaze:
   Brush the remaining glaze over the pork and broil for 2–3 minutes for a caramelized finish.

7. Serve:
   Let the pork rest for 5 minutes before slicing. Drizzle with extra glaze and garnish with fresh herbs if desired.