Caprial & John's Pork with Honey, Mustard, and Herb Glaze

Adapted from Caprial & John's Pork Chops with Honey, Mustard, and Herb Glaze
Serves 6

2 (about 12 ounces each) pork tenderloins
1 tablespoon Herbs de Provence
Salt and cracked black pepper
2 tablespoons extra virgin olive oil

Glaze
1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice of 1 lemon
Sea salt
1 tablespoon unsalted butter
1 tablespoon of Dijon mustard

Preheat oven 350°

Rub the pork with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the pork tenderloins and sear well on all sides. Mix honey, garlic, mustard, shallots, lemon juice, lemon zest, and a pinch of sea salt. Pour over the tenderloins, place in the oven and cook, until the pork reaches an internal temperature of 140 degrees about 20-25 minutes. When the meat is cooked, place on a serving dish. Place the pan on the heat and bring to a boil, add the butter, and adjust the seasonings. Slice the pork tenderloins, pour sauce over meat, and serve hot.