Combine the buttermilk, Dijon, honey, sage, thyme, oregano, tarragon, sea salt, and freshly cracked pepper, to taste, and minced garlic to a large zip lock bag. Mix well.
Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium-high heat.
Remove pork from bag and add to pan the hot skillet, cook 3 minutes, browning the top before flipping the tenderloin over and placing into the oven, and bake for 20-25 minutes or until meat thermometer registers 145-150 degrees (medium) or until the desired degree of doneness.
Let stand 5 minutes before slicing. Place the slices on a serving tray then pour the juice on the cutting board over the meat. Serve and enjoy.