2 teaspoons sweet paprika
2 teaspoons ground ginger
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper
Kosher salt and ground black pepper
2 1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise
2 tablespoons grapeseed or other neutral oil
2 teaspoons packed light brown sugar
¾ cup low-sodium chicken broth
4 tablespoons (1/2 stick) salted butter, cut into 8 pieces and chilled
2 tablespoons lime juice
1/3 cup roasted, unsalted peanuts, finely chopped
Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together the paprika, ginger, garlic powder, onion powder, cayenne and 1 teaspoon each salt and black pepper.
Add the pork, turn to coat and massage the spice mixture into the meat. Let stand at room temperature for 15 minutes.
In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, turning occasionally with tongs, until browned on all sides, about 4 minutes total.
Transfer the skillet to the oven and roast until the center of the thickest tenderloin reaches 140°F, 10 to 15 minutes.
Transfer the skillet to the stovetop (the handle will be hot). Using tongs, transfer the pork to a large plate and let rest for 10 minutes. Meanwhile, add the sugar and broth to the skillet.
Bring to a simmer over medium-high, scraping up any browned bits, and cook until reduced to 1/2 cup and slightly thickened, about 2 minutes.
While whisking constantly, add the butter 1 piece at a time; add the next piece only after the previous one is almost fully incorporated.
After all the butter is incorporated, stir in the lime juice and cook until a spatula drawn through the sauce leaves a trail, about 20 seconds.
Off heat, stir in the peanuts, then taste the sauce and season with salt and black pepper. Thinly slice the tenderloins and arrange on a platter.
Stir any accumulated pork juices into the sauce, then spoon the sauce over the pork.