Set your oven at 450°F. Whisk together the honey, soy sauce, balsamic vinegar and the brown sugar in a pie pan or bowl. Trim the fat off the tenderloin and put it in the bowl. Turn it over a few times and get it coated with the mixture.

Line a small baking pan with aluminum foil and coat it with a little olive oil. Add the pork tenderloin. Hold back the liquid for basting.

Bake until the tenderloin is firm to a poke or until it registers on a meat thermometer at least 145°F for medium rare - 150° medium - 160° well done. It will take about 15 to 20 minutes. When it is about halfway done drizzle with the liquid. When it is done the way you like it slice it into about 3/8" slices. Top with the drippings from the pan and serve it up!