Heat oil and garlic in a skillet on medium heat until the garlic is softened.

Add chopped chipotle peppers and adobo, tomato paste, dark brown sugar, dried mustard, molasses and pomegranate juice into the pot with the garlic. Mix together to combine all ingredients.

Simmer and let reduce for 10-15 minutes, or until it reduces to your liking. [I let mine get pretty thick, because I like a thicker sauce, but you can leave it a little runnier, especially if you would like to use as a marinade]. Remove from heat and stir in lemon juice.

Heat some bacon fat in a large skillet over medium/ medium-high heat and sear each side of both tenderloins. Remove and place on a foil lined baking sheet, brush with some of the glaze and roast in a preheated 425° oven for 10 minutes.

Remove, brush again with more glaze and roast for 5-10 minutes more, or until an instant thermometer reads 145-155 degrees. Let rest 5-10 minutes before slicing. Top the tenderloin medallions with remaining glaze and serve.

Refrigerate any unused sauce for up to 3 weeks.