Preheat your oven to 400°F (200°C). Line a baking dish or small sheet pan with foil for easy cleanup and lightly grease it with oil if using.
Pat the pork tenderloin dry with paper towels and place it in the prepared baking dish. If there is a silver skin (thin, shiny membrane) on the pork, trim it off with a sharp knife if you have a minute, but don’t stress if you skip this step on a busy night.
Season the pork all over with salt and black pepper, if using. This isn’t counted as part of the three ingredients, but it really helps bring out the flavor.
In a small bowl, stir together the bottled honey and minced garlic until well combined. If your honey is very thick, you can microwave it for 10–15 seconds to loosen it up before mixing.
Pour the honey-garlic mixture over the pork tenderloin, turning the pork with a spoon or tongs to coat it as evenly as possible. Spoon some of the mixture on top so it bakes into a nice glaze.
Bake the pork tenderloin, uncovered, for 20–25 minutes, or until it reaches an internal temperature of 145°F (63°C) in the thickest part. About halfway through the cooking time, carefully spoon some of the pan juices back over the pork to build up more flavor and shine.
Once the pork reaches 145°F, remove it from the oven and tent loosely with foil. Let it rest for 5–10 minutes; this helps the juices redistribute so the meat stays tender and moist.
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