Rub the tenderloins with the salt and pepper. Warm the oil in the large skillet until very hot, almost smoking. Add the oil to the pan and brown the tenderloins on both sides, about 10 minutes total, then transfer to the prepared roasting pan.
Insert a meat thermometer into the thickest part of one of the tenderloins and bake in the oven until the temperature reaches 135°/57° C, about 15 minutes. Rotate the pan about halfway through roasting.
While the pork is in the oven, sauté the shallots in the pan drippings over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bits of fond and bring to a slow boil. Remove the herb sprigs and add the maple syrup. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes. Watch carefully because the sugar in the maple syrup can burn.
Remove the pan from the oven and place it on a cutting board or other heat resistant surface. Cover the pork with foil and let it rest until the temperature reaches 145° to 150° F/63° to 66° C, about 5 to 10 minutes. Slice into ½-inch thick pieces and serve with the glaze.