Preheat the oven. Preheat your oven to 400°F.
Prepare the pork tenderloins. Pat the pork tenderloins dry using paper towels to remove excess moisture and get a nice searing crust. Combine the salt, black pepper, paprika, dried rosemary, and granulated garlic in a small bowl. Rub this spice mixture evenly over the tenderloins, making sure they are thoroughly coated.
Sear. Heat a 12-inch cast iron skillet over medium-high heat until it’s hot and just starting to smoke. Then, add the olive oil and carefully place the pork tenderloins in the skillet. Sear the tenderloins on all sides for 1-2 minutes per side until they develop a deep golden-brown crust. Try not to move the tenderloins too much to allow proper browning.
Roast. Transfer the skillet directly into the preheated oven. Roast the tenderloins for 15 minutes.
Make the sauce. While the pork is roasting, mix the minced garlic, honey, balsamic vinegar, and Dijon mustard in a small bowl to create the sauce.
Brush with sauce and finish roasting. After 15 minutes, remove the skillet from the oven (use oven mitts!) and generously brush the tenderloins with the sauce on all sides. Return the skillet to the oven and roast for 5-10 minutes, or until the internal temperature of the tenderloins reaches 145°F when checked with a meat thermometer inserted into the thickest part.
Let the pork rest. Remove the skillet from the oven and let the pork tenderloins rest in the pan for at least 10 minutes to allow the juices to redistribute throughout the meat, ensuring every slice is juicy and flavorful.
Serve. Slice the tenderloins and serve with extra sauce and pan drippings from the skillet. Enjoy!