Heat oven to 450°F. In a small bowl, combine the molasses, brown sugar, lemon juice, salt, and pepper and mix well. Place the pork in a roasting pan and pour the molasses glaze over the tenderloins, turning to coat evenly.
Place the pork in the oven and roast, turning after 10 minutes. Roast another 10 minutes or until the meat registers 160°F on an instant-read thermometer. Remove from the oven, cover with foil, and let rest 10 minutes.
Pour the drippings from the roasting 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 2 of the tenderloins and serve with the sauce. Refrigerate the remaining tenderloins for another use.