Remove any silver skin from the pork fillet with a sharp knife. Pat dry with paper towels—this helps the marinade stick and gives you that perfect crust.

In a small bowl, combine olive oil, Dijon mustard, minced garlic, rosemary, paprika, salt, pepper, and honey (if using). Whisk until smooth.

Rub the mixture all over the pork tenderloin. Place in a zip-top bag or shallow dish, cover, and refrigerate for at least 30 minutes (up to overnight).

Preheat oven to 400°F (205°C). Heat an oven-safe skillet over medium-high heat and add a drizzle of oil. When shimmering, sear the tenderloin on all sides—about 2 minutes per side—until golden.

Transfer the skillet to the oven. Roast for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.

Remove from oven and let rest on a cutting board for 5–10 minutes. Resting allows juices to redistribute—slice on a slight angle into ½-inch medallions.

Arrange on a platter, garnish with fresh herbs, and drizzle any pan juices over the top. Pair with roasted veggies, mashed sweet potatoes, or a crisp green salad.