Preheat and prep: Heat the oven to 400°F (205°C) or preheat the grill to medium-high. Pat the pork tenderloin dry with paper towels and trim any silver skin so the seasoning can penetrate and the meat cooks evenly.

Mix the rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, and kosher salt. If you like a bit of heat, add cayenne. Drizzle the tenderloin with olive oil, then rub the spice mixture all over.

Make the glaze: In another bowl, whisk honey, BBQ sauce, and apple cider vinegar until smooth. Set aside. This will be used for brushing and finishing.

Sear (optional but recommended): Heat an oven-safe skillet over medium-high heat with a thin film of oil. Sear the pork for 1 to 2 minutes per side until lightly browned. This step builds flavor and helps the glaze cling.

Roast or grill: Oven: Transfer the skillet to the oven (or move the pork to a foil-lined sheet pan). Roast for 10 minutes. Brush generously with the honey BBQ glaze, then roast another 7 to 10 minutes.

Grill: Place the pork over direct heat. Grill 3 to 4 minutes per side to get light char. Move to indirect heat, brush with glaze, and cook another 8 to 12 minutes, covered.

Check doneness: Use an instant-read thermometer. Aim for 140–145°F in the thickest part. The temperature will rise a few degrees as it rests.

Rest and finish: Transfer to a cutting board, tent loosely with foil, and rest for 5 to 10 minutes. Brush with a final layer of glaze for shine and flavor.

Slice and serve: Cut into 1/2-inch medallions. Spoon any pan juices on top and sprinkle chopped parsley or chives if you like. Serve with roasted potatoes, coleslaw, grilled corn, or a simple green salad.