Herb Basted Pork Tenderloin

1 pork tenderloin

3 cloves garlic, sliced

1 small shallot, sliced

1 sprig rosemary

2 sprigs thyme

3 Tbsp butter (or olive oil)

1 Tbsp vegetable oil

Salt and Pepper

In a heavy bottomed cast iron skillet, heat the vegetable oil over high heat. Season the pork tenderloin with salt and pepper and place it into the hot pan. Sear it on all sides so it gets a beautiful brown color all over – about 3-4 minutes per side. Reduce the heat to medium-low and let the pan come down in temperature a bit. Add the butter, herb sprigs, shallot and garlic. Let the aromatics gently soften in the butter for a few minutes. Tip the pan so the flavored butter pools in one corner. Use a spoon to scoop the butter and baste the meat. Turn the meat a few times so you can baste all sides. Baste and continue to cook on low for about 5 minutes or until the pork is done to your liking (For medium, 140 degrees when an instant read thermometer is inserted into the thickest part of the meat). Rest 5-10 minutes, slice into medallions. Serve topped with the softened garlic, shallots and herbs on top.