Remove the pork tenderloin from the fridge. Let it rest at room temperature for ten minutes. This helps it cook evenly. Pat it dry using paper towels. A dry surface gives better browning later.

Place the pork on a cutting board. Drizzle olive oil over it slowly. Rub the oil into the meat. Sprinkle salt and black pepper evenly on all sides. Press the seasoning gently so it sticks well.

In a small bowl, mix crushed garlic, chopped thyme and lemon zest. Rub this mixture all over the pork. Lay the rosemary sprigs on top. The herbs release flavor as the pork cooks.

Heat a skillet over medium-high heat. Place the pork in the hot pan carefully. Sear each side for about two minutes. Turn using tongs. You want a golden crust, not burning.

Mix honey and Dijon mustard in a small bowl. Brush this glaze over the pork while it is still hot. This adds shine and a gentle sweetness that balances the herbs.

Preheat your oven to 400°F. Place the seared pork onto a lined baking tray. Pour any pan juices over the top. This keeps everything moist and flavorful during roasting.

Roast the pork for about 15 minutes. Check the internal temperature using a thermometer. It should reach 145°F. This ensures safe cooking while keeping the meat juicy.

Remove the pork from the oven. Cover it loosely with foil. Let it rest for five minutes. This step is important. Resting keeps the juices inside the meat.

Slice the pork into thick pieces. Arrange them on a serving plate. Spoon the juices over the top. The pork should look tender, glossy and inviting.