1. Preheat oven to 425 degrees F. In a small dish combine 1/4 cup pineapple juice, cornstarch, and lime juice. Set aside. Remove pork from refrigerator to take off the chill.
2. In a small saucepan, over high heat, whisk together the remaining pineapple juice, vinegar, soy sauce, ginger, garlic, honey, and red pepper flakes. Boil for about 30 minutes, stirring occasionally until reduced by half (about 3/4-cup).
3. Stir the reserved cornstarch mixture and add it to the reduced glaze. Bring glaze back to a boil, mix well, and remove from heat. Set aside half the finished glaze for serving.
4. Line a cookie sheet with foil and grease with 1/4-teaspoon of the vegetable oil. In a medium mixing bowl, toss carrot slices with remaining vegetable oil and spread them out on cookie sheet. Set pork tenderloins on top of carrots, about 2-inches apart.
5. Generously brush tenderloins with glaze. Place cookie sheet in oven and roast for 15 minutes, then brush with glaze again. Gently stir carrots. Continue cooking for 15 minutes.
6. Remove pork from oven and check temperature with an instant-read thermometer. The temperature should be 150 degrees F. If the pork isn't ready, brush with remaining glaze and cook for another 5 to 8 minutes. When pork is done, cover pan with foil and let it rest for at least 5-minutes.
7. To serve, slice pork into 1/2-inch slices. Divide carrots and pork among plates. Drizzle reserved glaze over pork and carrots. Garnish with chopped chives, if desired.
Source: Hannaford fresh Magazine, March - April 2007