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Preheat the oven to 425°F (218°C).
Trim each tenderloin of any tough white or silver skin (this can be tough when cooked). I use a small sharp knife and slide the blade under and outward to remove it.
Pat pork dry with paper towels. Then, generously season with salt.
Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat.
Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork.
Roast for 10 to 20 minutes or until an internal thermometer inserted into the thickest part registers between 145°F and 150°F. Allow the pork to rest out of the oven for 5 to 10 minutes before slicing.
While the pork tenderloins are resting, return the skillet to medium heat.
Add the liquid (wine or broth) and simmer, using a spoon to scrape all the browned stuck bits from the pan, until reduced by half. Add butter, and serve drizzled over the pork.