A recipe by Julie Van Rosendaal
Preheat the oven to 375˚F.
Drizzle some oil in a large, ovenproof skillet set over medium-high heat.
Sprinkle the tenderloins with salt and brown on all sides, turning with tongs.
Meanwhile, stir the honey, mustard, soy sauce and garlic in a small bowl.
Pour the sauce over the tenderloins (if you don’t have an ovenproof skillet, transfer them to a baking dish and pour the sauce overtop) and bake for 15-20 minutes, or until the tenderloins feel more firm to the touch and the internal temperature reads 165˚F.
Let them rest for 10 minutes on a cutting board, loosely covered with foil.
As they rest, simmer the remaining sauce on the stove top until it reduces and thickens, and brush over the tenderloins before slicing.