Honey Sesame Pork Tenderloin

2 Pork Tenderloins, 500 g each
SIDS SALT & PEPPER to taste
2 tbsp rice bran oil
1 tbsp butter
4 cloves garlic
½ cup raw bush honey
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp soy sauce
2 tbsp white sesame seeds
¼ tsp SIDS CRAZY LEMON
Juice from 1 lemon

PREPARE: Preheat the oven to 220°C. Remove any silver skin from the tenderloins and then sprinkle with 2 teaspoons of SIDS SALT & PEPPER on each tenderloin and set aside.
SEAR THE PORK: Heat a large, oven-safe frypan to HIGH for about 3 minutes. Add the oil to the pan and coat the bottom evenly. Add the pork and sear on each side for 2 minutes per side. Remove the pork to a plate and set aside.
MAKE THE SAUCE: Reduce the heat to medium-low and melt the butter. Add the garlic and stir constantly for about 30 seconds. Add honey, SIDS LOW SUGAR RASPBERRY VINEGAR, soy, sesame seeds, SIDS CRAZY LEMON and lemon juice. Simmer until the sauce becomes thick and sticky, about 5 minutes.
FINISH COOKING THE PORK: Remove the pan from the heat. Add the seared tenderloins to the pan and coat them in the sauce on all sides. Add the pork to the oven and cook for 10 minutes or until the internal temperature reads around 63°C.
LET THE PORK REST: Remove the pan from the oven and transfer to a plate and tent loosely with foil. Rest the pork for about 5 minutes.
FINISH THE SAUCE: Return the frypan to the stovetop and bring the sauce to a slow simmer over medium heat. Whisk continuously until the sauce thickens again. Brush the sauce on the pork and continue resting without the foil for another 5 minutes before slicing diagonally.
SERVE AND STORE: Serve warm or store in the refrigerator in an airtight container for up to 5 days.