Preheat oven to 400°F. Remove any fat from pork. Using a fork, puncture the pork in several places.
Add garlic salt, garlic pepper, onion powder, fresh thyme, fresh rosemary, and chili powder into a small bowl and spread on all sides of the pork, pressing firmly to adhere the rub to the pork.
Using a heavy skillet, heat over medium-high heat and add butter. Allow butter to melt then place pork in skillet and sear just until brown, flipping to sear all sides, about 2 minutes. Place skillet in the oven and roast for 20 minutes.**
Meanwhile in a small saucepan add honey, brown sugar, soy sauce, orange juice, and garlic. Whisk to combine and bring to a slight boil.
Combine the cornstarch and water to create a slurry and add to sauce. Whisk until slightly thickened. Remove from heat and set aside.
Remove pork from the oven and baste with honey garlic sauce. Set the oven to "HI" broil and broil pork for 3 minutes until sauce caramelized.
Let rest 5 minutes covered. slice and garnish with fresh chopped thyme and rosemary.
Notes
*If garlic pepper is hard to find, substitute 1 teaspoon of pepper.**Make sure the skillet is oven-proof.
Pork tenderloin is lean cut, so it's best to use a meat thermometer to keep it tender and juicy. Remove the pork from the oven the moment it reaches 145°F.
Always let meat rest after cooking to allow the juices to recirculate back into the meat so they don't run out when slicing.
Leftover honey garlic pork tenderloin will keep in a covered in the refrigerator for up to 4 days.