2 to 3small boneless pork tenderloins2 1/2 to 3 pounds total
Kosher salt and freshly ground pepper to taste
If you have time, make the brine (see Note on the right side) and place the tenderloins in a container, add the brine to cover (you can also use a sturdy gallon-sized zippertop bag), and brine the tenderloins for 2 to 8 hours.
Mix together 1 tablespoon of the olive oil, Dijon mustard, honey, garlic, salt (if you are brining the pork, skip the salt) and pepper until well blended. Smear the pork all over with the mixture to coat; at this point you can cover the pork and refrigerate it for up to a day.
Preheat the oven to 375°F. Heat a large oven proof skillet, preferably cast iron, over medium high heat, and add the remaining 2 teaspoons of olive oil. Place the tenderloins in the hot pan (save the marinade left behind to use for roasting). Brown for 2 minutes on all sides, turning so that the entire outside gets nicely seared, about 10 minutes in total.
Transfer the pan to the oven, spoon the rest of the marinade over the tenderloins and roast until an instant-read thermometer inserted into the center of the pork loins registers 140°F degrees, which could take anywhere from 15 to 30 minutes depending on the thickness of the pork loins. Let rest for 10 to 15 minutes before slicing.