Great Glazed Pork Tenderloin

3/4 cup maple syrup (Natural, imitation syrup is too sweet)
1/4 cup light or mild molasses
2 Tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 inch thick)
2 Tablespoons vegetable oil
1 Tablespoon whole grain mustard

Adjust oven rack to middle position and heat to over 375 degrees. Stir in 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne together in 2 cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towel, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat in 12 inch non-stick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well-browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl, and set aside. Use remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12-20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloin registers 135-140 degrees, 2-4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze. Let rest, uncovered 10 minutes. 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 cutting board and slice into 1/4 inch thick pieces. Serve, passing extra mustard glaze at table.