Preparation

• Preheat the oven to 375°F (190°C). In a small bowl, stir together the garlic powder, sweet paprika, onion powder, dried thyme, kosher salt, and black pepper. Set aside.
• In a medium bowl, whisk together the honey, soy sauce, vinegar, and garlic. Set aside.
• Sprinkle the dry spice blend all over the pork, then use your hands to rub it in.
• In a large oven-safe skillet, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until seared and browned on all sides, about 4 minutes total.
• Turn off the stove, add the sauce to the pan, and use tongs to turn the pork in the sauce, until fully coated. Transfer the pan to the oven and roast the pork tenderloins for 15 to 20 minutes, or until an instant-read thermometer reaches 140°F (60°C).
• Place the skillet back on the stove, remove the pork to a plate, cover with foil, and let it rest for 5 to 10 minutes. Simmer the remaining sauce on the stove for 1 to 2 minutes, until slightly reduced and thickened. Alternatively, you can add a little cornstarch or arrowroot powder to the sauce to thicken it into a glaze.
• Cut the pork tenderloin across into ½-inch slices and arrange on a platter. Drizzle the honey garlic sauce all over, then serve.