How to Make It
In a shallow bowl, combine the bourbon, water, vinegar, ginger, chile and garlic. Add the pork tenderloins and turn to coat. Let marinate at room temperature for 1 hour, turning occasionally.
Preheat the oven to 450°. Remove the pork from the marinade; brush off any excess and pat dry. In a small saucepan, boil the marinade over high heat until reduced by one-third, 7 to 8 minutes. Add the cane syrup and ketchup and cook over moderate heat until thickened, about 5 minutes.
Heat the 1 tablespoon of oil in an ovenproof skillet. Brush the tenderloins lightly with oil and season them with salt and pepper. Sear the pork in the skillet over high heat, turning occasionally until browned, 3 to 4 minutes. Pour the barbecue sauce over the pork and transfer the skillet to the oven. Roast for about 12 minutes, or until cooked through, turning the meat in the sauce. Transfer the pork to a work surface, cover with foil and let stand for at least 5 minutes. Thickly slice the meat across the grain and serve with any remaining sauce.
If you can find a datil pepper, use it in place of the habanero. Roast it over a flame, then peel it, discard the seeds and finely chop it.