> 2 pints cherry tomatoes
> 1 tbsp herbs de Provence or Italian seasoning
> 2 tbsp olive oil
> 3 tbsp honey
> 1 (1 1/2 lb) pork tenderloin
Preheat oven to 425°F. Add the tomatoes to a parchment-lined 13x18-inch rimmed baking sheet. In a small bowl, combine the herbs, oil, and honey. Season with salt and pepper. Stir until honey is dissolved. Drizzle half of honey mixture over tomatoes.
Pat the pork dry with paper towels. Move the tomatoes to make a space in the center of the baking sheet. Place pork in the space and season with salt and pepper. Brush remaining honey mixture on pork.
Roast pork and tomatoes 30–35 min., until a meat thermometer inserted in thickest part of pork reaches 145°F. Let pork rest 10 min. before slicing.