2 pork tenderloins (they usually come in a pack of 2 and this will feed 4-6)Fresh sprigs of Rosemary or Thyme
3-4 Garlic cloves crushed not minced
1 tablespoon Kosher salt
a pat of butter
1 large oven proof skillet OR a regular skillet and an oven proof roasting pan
Marinade your pork about 2 hours ahead of time: First trim silver skin off pork.
Then mix the olive oil, salt, pepper, and garlic in the pan you will use in the oven.
Place the pork in the pan and coat well .
Lay the rosemary or thyme down making a bed for the pork.Cover with plastic and place in fridge.
Heat oven to 425. Place the pork loins out to come to room temp about 10-15 minutes before cooking.
Remove the pork (set aside) and herbs and garlic (set aside) and heat up your pan real hot.
Place the pork in the pan, it should be hot enough to hear a sizzle, this means you are locking in juice and flavor. Brown the pork loins on all sides, this will take about 3 turns.
Place the whole pan into the oven (return the garlic and Rosemary) and cook for 10-15 minutes or until they read 145 (pinkish) - 155 (well done) in the center on the meat thermometer, they will continue to after you remove them from the oven.
When they are done remove them from the pan and place them on a plate and cover them with foil but do not cut into them yet, wait 10 minutes.
Meanwhile return the pan along with the juices (no garlic or rosemary) to the stove top and bring up to high heat again. Add the butter and the white wine to the pan and allow it to cook until it is reduced by about half.
Pour this over the pork loins and slice the pork into one inch slices.
You should get about 20 slices between the 2 tenderloins.