Pat the pork tenderloins dry and season all over with the salt and pepper.

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Sear the tenderloins 2 to 3 minutes per side, turning, until browned on all sides, about 10 minutes total.

Meanwhile, whisk the honey, soy sauce, garlic, rice vinegar and red pepper flakes together in a small bowl.

Preheat the oven to 400F.

Pour the honey garlic mixture over the seared tenderloins in the skillet.

Transfer the skillet to the oven and roast 12 to 15 minutes until a thermometer reads 145F at the thickest part.

Remove the tenderloins to a cutting board, tent with foil and rest 5 to 10 minutes.

Set the skillet with the sauce over medium heat, whisk in the cornstarch slurry, and simmer 1 to 2 minutes until glossy and thick enough to coat a spoon.

Slice the pork into 1/2 inch medallions, drizzle with the sauce and scatter the green onions over the top.