2 whole pork tenderloins (about 1 1/2 to 2 pounds total)
4 tablespoons butter, divided
1 1/2 cup maple-flavored syrup
1/2 cup brown sugar
1/4 cup dark rum (optional)
1 cup chopped pecans

Melt 2 tablespoons butter in large heavy skillet. Brown tenderloins on all sides. Remove to shallow baking pan.

Melt remaining butter in small saucepan. Add remaining ingredients and blend well. Pour sauce over tenderloins. Roast at 350 degrees F for 30 minutes, basting often, until internal temperature reaches 160 degrees F.

Slice into 1-inch slices and drizzle with remaining glaze to serve.