Remove the pork tenderloins from their packaging. Pat them completely dry with paper towels. Trim away any visible silver skin or excess fat. Let the pork sit at room temperature for about 15 minutes before cooking.

Combine rosemary, thyme, parsley, oregano, garlic, salt, pepper and paprika. Add Dijon mustard, honey and one tablespoon olive oil. Stir everything together until a thick, fragrant herb mixture forms.

Brush the pork tenderloins lightly with the remaining olive oil. Spread the herb mixture evenly over every side. Press the herbs gently against the meat. Make sure the coating covers the tenderloins completely.

Heat a large oven-safe skillet over medium-high heat. Add the butter and let it melt. Place the pork inside and sear each side for two minutes. This creates a flavorful golden crust.

Preheat your oven to 400°F. Transfer the skillet into the oven. Roast the pork for about 15 to 20 minutes. Cook until the thickest part reaches 145°F internally.

Remove the pork from the oven carefully. Place it on a clean cutting board. Cover it loosely with foil. Let it rest for 5 to 10 minutes before slicing.

Use a sharp knife to slice the pork into even pieces. Cut against the grain for tender bites. Arrange the slices on a serving platter. Spoon any flavorful juices over the pork before serving.