Prepare the Glaze: In a small bowl, mix 5 tablespoons of maple syrup, molasses, balsamic vinegar, grated fresh ginger, and paprika. Set aside, as this will be the glaze used during cooking.

Season the Pork: In a separate bowl, combine the cornstarch, granulated sugar, salt, and black pepper. Rub this mixture evenly over the pork tenderloins to coat them.

Sear the Pork: In a large skillet that can go in the oven, warm the cooking oil over medium-high heat. Once hot, sear the pork tenderloins on all sides for about 2-3 minutes per side, until browned.

Glaze and Roast: Preheat the oven to 375°F (190°C). Once the pork is seared, brush it generously with the maple-molasses glaze. Transfer the skillet with the pork to the preheated oven and roast for 20-25 minutes, basting with the glaze halfway through, until the internal temperature of the pork reaches 145°F (63°C).

Finish with Maple Syrup: After removing the pork from the oven, brush it with the remaining 2 tablespoons of maple syrup for an extra layer of sweetness. • Allow the pork to rest for 5 minutes after cooking before cutting.

Serve: Cut the pork tenderloins into medallions and drizzle with any leftover glaze. Serve alongside roasted vegetables or creamy mashed potatoes for a satisfying meal.