Heat oven to 450° F. In a small bowl, combine the molasses, brown sugar, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper and mix well.
Place the pork in a roasting pan and pour the molasses glaze over the meat, turning to coat evenly.
Roast the pork in oven, turning after 10 minutes.
Roast 10 minutes more or until the meat registers 160° F on an instant-read thermometer. Remove from oven, cover with foil, and let rest 10 minutes.
Meanwhile, pour the drippings from the pan into a small saucepan. Add the chicken broth and bring to a boil over high heat.
Reduce heat to medium and simmer until thickened, 3 to 5 minutes. Slice the tenderloins and serve with the sauce.