Preheat and prepare.
Preheat your oven to 400°F (200°C). Pat the pork tenderloins dry with paper towels, this helps them sear beautifully without steaming.
Season generously.
In a small bowl, mix the salt, pepper, paprika, garlic powder, onion powder, and dried thyme. Rub the spice blend evenly over both tenderloins, pressing it in with your hands to form a light crust.
Sear for flavor.
Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the pork and sear for 2–3 minutes per side, until golden brown. Don’t skip this, it locks in juices and builds that crave-worthy crust.
Make the glaze.
Reduce the heat to medium. Add butter and minced garlic to the pan, stirring for about 30 seconds until fragrant. Stir in honey, Dijon mustard, and soy sauce, scraping up any browned bits from the bottom. Those bits are pure flavor!
Roast to perfection.
Spoon the glaze over the pork, then transfer the skillet to the oven. Roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Rest and serve.
Remove the pork from the oven and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute. Slice into medallions and drizzle with any extra glaze from the pan.