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Preheat the oven to 200C/390F.
Pat the tenderloins dry then season all over with Cajun seasoning. Rub it into the pork and fully coat it as best you can.
Heat a drizzle of oil in a large oven-safe pan over high heat. Sear the pork tenderloins all over until lightly charred (around 5mins total).
Transfer the pan to the oven and roast the pork for 12-14mins, or until the thickest part reaches 145F/63C. This will leave the pork with a blush of pink. Remove the tenderloins and place them on a large plate to one side to rest. Place the pan back over medium-high heat.
Pour in the chicken stock and simmer for 1 minute, using your wooden spoon to scrape off all the flavour from the pan. Add the lime juice, honey and butter and swiftly stir until the butter melts and emulsifies with the sauce. Continue simmering for another 5 minutes, or until the sauce thickens to a thin-honey consistency. It will thicken, just keep simmering and stirring away. Pour in the resting juices from the pork, then simmer for another minute until the sauce re-thickens.
Coat the tenderloins in the sauce then slice (I like around ¾" portions). Drizzle over more sauce and enjoy!