Sweet-and-Sour Pork Tenderloin

Make the sweet-and-sour sauce: Combine the pineapple juice, ketchup, vinegar, sugar, rum, soy sauce and hot sauce in a small saucepan and bring to a boil. Cook, stirring occasionally, until reduced and thickened to a barbecue sauce consistency, about 20 minutes. Remove from the heat and let cool. This makes about 1? cups of sauce.

Heat the oven to 450 degrees F. Place the tenderloin halves on a foil-lined baking sheet and pat dry with paper towels. Season the tenderloins with salt and pepper, then rub all over with the oil; arrange the tenderloin halves parallel to each other and cut side down on the baking sheet. Place in the oven and roast until an instant-read thermometer inserted in the center reads 150 degrees F, 8 to 10 minutes. Remove the pork from the oven and turn the broiler to high.

Using a brush, brush enough of the sweet-and-sour sauce over each tenderloin half to give it a thick coating. Broil the tenderloins until the sauce is set and thickened on top and the internal temperature of the pork reaches 155 degrees F, about 2 to 3 minutes more. Remove the baking sheet from the broiler and let the tenderloins rest for 5 minutes. Their internal temperature will continue to rise while they rest to reach 160 degrees F.

To serve for a party, thinly slice the tenderloin halves crosswise into thin slices, then serve on a large platter with more of the sweet-and-sour sauce for dipping. To serve for a main dish, cut the tenderloin halves into thick slices and serve the pieces fanned out on each plate and drizzled with more of the sweet-and-sour sauce. Serve the pork with fresh pineapple slices on the side, if you like.