Adapted this from the May/June Cook's Illustrated, which we are beginning to love more and more.
Won't go through their whole recipe, but the key element is to roll the tenderloin in cornstarch and brown sugar first, then sear it. This process gives a rough skin on the tenderloin for the glaze to cling to. Without it, the glaze just falls off into the drip pan.
1/4 c cornstarch
2 T sugar
1T table salt
2T black pepper
Roll tenderloin in cornstarch mixture until thoroughly coated, but pat off any excess as it will form lumps.
Sear tenderloin in oiled iron skillet until it is deep brown on all sides. Remove and put on V-rack.
3/4 C maple syrup
1/4 C light molasses
1/8 tsp ground cinnamon
pinch cayenne pepper
Stir glaze into iron skillet from which you just removed the tenderloin. Leave any crusty bits from the tenderloin in the glaze. Cook until the glaze is reduced to appx 1/2 cup. Transfer to a small bowl and set aside.
Set up Egg indirect @ 325. We used some pecan for smoke, as it goes real well with pork. Once Egg has stabilized at temperature and smoking, put on the tenderloin with a drip pan underneath.
Glaze once when you first put the tenderloin on, again when it reached 130, again when it reached 140. Remove at 145. Combine remaining glaze with 1T whole-grain mustard and glaze one more time as it is resting. Drizzle remaining glaze on tenderloin after it is carved and put on plates, or put in a bowl on the table
We substituted Steen's Cane Syrup instead of the maple syrup for an added south Louisiana touch.
Will take pics next time, 'cause by the time I thought about it there was none left! The real trick is the roll-and-sear technique, which will probably work well on other things, too.