Take the tenderloin out of the fridge in advance so it is not cold.
Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
Mince the garlic cloves. Remove the rosemary leaves from the sprigs and chop them.
In a bowl, mix the honey, English sauce, minced garlic, chopped rosemary and 2 tbsp of olive oil.
Pat the meat with a paper towel to dry its surface, then season it with salt and pepper.
Add 2 tbsp of olive oil to a hot frying pan and sear the tenderloin. Make sure to sear all sides and both ends.
Transfer the tenderloin to a baking dish and pour the sauce on top, making sure to cover well.
Put the tenderloin in the oven and bake for 20-25 minutes or until it reaches 150℉ (or 65℃) inside temperature.
Let the tenderloin rest for 5 minutes, then cut it into 0.8 inch slices, plate them and pour any juices left on the baking dish on top. Done!
