Pat the pork tenderloin dry with paper towels and season all sides with salt and pepper. Refrigerate 1-3 hours, uncovered.
Cover a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
When ready to cook, preheat oven to 375°F and take the pork out of the fridge. Allow the pork to sit room temperature at least 15 minutes.
Heat a skillet over medium-high heat and add the olive oil. When the oil shimmers, place the pork in the skillet and cook, at least 3 minutes, until the pork has a golden brown sear. Repeat the process until all sides of the roast are golden brown, approximately 3 minutes per side.
While the pork is searing; in a small bowl, whisk together the honey, minced garlic, butter, Herbs de Provence, Dijon mustard, salt and pepper.
After the pork has a good sear, rub the Honey-Herb mixture over the entire pork roast (the pork will be hot, so be careful not to get burned) and place it on the prepared baking sheet and set aside.
While scraping the brown bits from the bottom of the pan, add the chicken stock to deglaze the pan. Add the lemon zest and lemon juice and stir to mix. Leave the sauce in the pan and remove from the heat.
Spoon any of the honey-herb mixture that runs off the meat back over the roast.
Pour the chicken stock/lemon juice mixture (from the searing skillet) into the baking sheet, and roast the pork, in the oven, until the pork reaches an internal temperature of 145°F (approximately 30-45 minutes). Remove the pork from the oven and spoon the pan juices over the pork. Tent with foil and let rest 10 minutes.
Slice the pork into medallions and serve with pan juices. If desired, add fresh thyme leaves.