Pat the pork tenderloin dry with paper towels and season it all over with the salt and black pepper. A dry, seasoned surface browns instead of steaming, which is what builds the crust in the next step.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the tenderloin and sear it for three to four minutes per side, turning only once the underside releases from the pan on its own.

Transfer the seared pork to a plate and set it aside. Removing it now keeps it from overcooking and gives the garlic room, since garlic scorches in under a minute at searing heat and turns the sauce bitter.

Lower the heat to medium and add the minced garlic to the empty skillet. Stir constantly for about thirty seconds, until it turns pale gold and smells fragrant rather than raw. Do not let it darken past that point.

Pour in the honey, soy sauce and apple cider vinegar. Scrape the browned bits off the bottom of the skillet with a wooden spoon as the liquid bubbles; those bits carry most of the savoury depth of the sauce.

Return the pork to the skillet along with any juices from the plate. Spoon sauce over the top, cover, and simmer over medium-low heat for ten to twelve minutes, turning the tenderloin once partway through.

Check the thickest part of the tenderloin with an instant-read thermometer. Pull it from the heat as soon as the centre reads 145°F (63°C), which is the safe temperature for a whole cut of pork.

Move the pork to a cutting board and rest it for five minutes. Resting lets the juices redistribute through the cut, so they stay in the meat instead of running out onto the board when you slice.

While the pork rests, check the sauce. If it has reduced past a spoon-coating consistency, stir in the tablespoon of water over low heat until it loosens and turns glossy again.

Slice the rested tenderloin into half-inch medallions and arrange them on a serving platter. Spoon the warm sauce generously over the slices, scatter the chopped parsley across the top, and serve immediately.