Make the sauce. In a small saucepan over medium heat, combine the cola, brown sugar, lime juice, ginger, cinnamon, a pinch of salt, mustard, and bourbon. Bring to a boil; reduce the heat to low and simmer for about 5 minutes. Sear the pork. Heat olive oil in a large oven-safe skillet over medium heat. Trim any visible fat from the tenderloins and remove the silver skin. Rub the pork all over the the salt, chili powder, cumin, and black pepper. Sear the pork in the olive oil, turning to brown all sides.

Roast the pork. Transfer the pork to the oven and roast for approximately 12 minutes; then brush it generously with the bourbon and cola sauce mixture. Continue roasting for about 10 minutes longer or until the pork registers at least 145°F on an instant-read thermometer inserted into the thickest part of a tenderloin. Let the pork rest for about 5 minutes before slicing.

Thicken the sauce. In a small bowl or cup, combine the cornstarch with cold water. Stir until smooth. Bring the glaze mixture back to a boil, then stir the cornstarch mixture into the glaze and continue cooking until it has thickened.

Serve. Slice the pork and arrange it on a serving platter, then drizzle with the sauce.