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Begin by coating the pork tenderloin pieces with olive oil, low-sodium soy sauce, garlic salt, garlic powder, paprika, black pepper, honey, red pepper flakes, and parsley. Ensure that all sides are well coated.
Heat a cast-iron skillet over medium-high heat and brown the seasoned tenderloin for 3 to 5 minutes on each side until a nice crust forms.
Pour any leftover marinade from the bowl over the browned tenderloin in the skillet.
Transfer the skillet to a preheated oven set at 400°F and bake for about 20 minutes.
After 20 minutes, remove the skillet from the oven, flip the tenderloin, and return it to the oven for an additional 10 to 15 minutes, basting with the pan juices as necessary.
Once the pork is done cooking, take it out of the pan and let it rest.
In the same skillet, add the green beans and toss them to coat with the remaining glaze. Cook briefly until they are heated through.
Serve the sliced pork tenderloin over the prepared Bob Evans mashed potatoes, with the glazed green beans on the side.