Remove the pork tenderloins from the refrigerator 20 minutes before grilling to take the chill off. Using a sharp knife, trim any remaining silverskin (the thin silver membrane on the surface) — slide the blade under it and angle slightly upward to remove in strips.

In a small bowl or zip-lock bag, whisk together the olive oil, minced garlic, Dijon mustard, honey, rosemary, thyme, smoked paprika, soy sauce, salt, and black pepper until well combined.

Add the pork tenderloins to the marinade and turn to coat thoroughly on all sides. Seal and marinate for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator. If marinating overnight, bring the pork to room temperature for 20 minutes before grilling.

Preheat your grill to high heat (450–500°F). Create a two-zone setup: leave one side on high heat for direct searing and turn the other side to medium-low for indirect cooking. Clean and oil the grates well — use tongs and a folded paper towel dipped in high-smoke-point oil.

Remove the tenderloins from the marinade, allowing any excess to drip off. Place on the direct high-heat side of the grill. Sear for 2–3 minutes per side, rotating to sear all four sides (about 8–10 minutes total for searing), until deep golden-brown grill marks form.

Move the seared tenderloins to the indirect heat side of the grill. Close the lid and continue cooking for 8–12 minutes, flipping once halfway through, until an instant-read thermometer inserted into the thickest part reads 140–145°F.

Transfer the tenderloins to a clean cutting board and tent loosely with aluminum foil. Rest for 5 full minutes — do not skip this step.

After resting, slice the pork tenderloin on a slight bias into ¾-inch medallions, cutting against the grain. Arrange on a platter or individual plates. Finish with flaky sea salt, fresh rosemary sprigs, and lemon wedges. Serve immediately.