Preheat the oven to 400°F (200°C). In a bowl, mix olive oil, minced garlic, paprika, salt, black pepper, chopped rosemary, and honey. Rub the mixture all over the pork tenderloin.

Roast the Pork

Place the seasoned pork on a baking sheet and roast in the oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.

Warm the Tortillas

While the pork is roasting, warm the mini corn tortillas in a skillet over medium heat for about 30 seconds on each side until pliable.

Assemble the Plate

Slice the pork tenderloin into thin strips. To assemble the mini plates, place a few slices of pork on each tortilla, top with shredded cabbage, and add a dollop of sour cream. Serve with lime wedges on the side.