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Whisk together the oil, garlic, thyme, rosemary, salt, and pepper in a medium size bowl until combined.
Next, add the marinade to plastic bag along with two pork tenderloins and mix until combined.
Marinate at least 30 minutes, but it is best if it’s over night for maximum flavor.
Add the remaining 2 tablespoons of olive oil to a large frying pan or rondeau over high heat until it begins to smoke, and then add in the pork tenderloins.
Immediately turn the heat down to medium high, add in the unsalted butter, and cook for roughly 2 to 3 minutes per side or until golden brown on all sides. See chef notes.
Transfer the pan to the oven and cook for roughly 6-10 minutes at 350° or until it reaches 140° internally.
Remove the tenderloins and let them rest on a plate or cutting board for 4 to 5 minutes before slicing. Try serving it up with my gremolata.