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Preheat your oven to 375˚F (190ºC). Line a baking dish with aluminum foil or parchment paper and set it aside. Pat dry the pork tenderloins with paper towels.
In a small bowl, mix paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub this spice mix all over the pork tenderloins.
In a skillet, heat one tablespoon olive oil over medium heat and sear the pork tenderloins until browned on all sides, about 3 to 5 minutes per side. Transfer the pork tenderloins to the prepared baking dish.
In a bowl, combine garlic, honey, soy sauce, mustard, Sriracha, and oil; whisk until well combined. Brush this mixture over the browned pork tenderloins. Keep some of the mixture for serving.
Roast the pork tenderloins for 15 minutes, then remove them from the oven. Tent a piece of foil over the pork tenderloins so the top doesn’t burn, but the inside continues to cook evenly. Put back in the oven and continue to cook for 15 more minutes, or until the internal temperature of the pork loins reaches 145˚F (62ºC).
Remove the baking dish from the oven and rest for 10 minutes, keeping the foil on top. Slice the roasted pork tenderloins against the grain and serve, garnished with rosemary, orange slices, and the reserved glaze on the side.