Seasonal roasted winter root vegetables are a nice side to the herb pan-roasted pork tenderloin and paired with a Uruguayan Tannat-Viognier.
Preheat the oven to 375 º F.
Cut the tenderloin in half to make it easier to handle when pan searing.
In a small bowl, mix together the rosemary, thyme, 1-1/2 tablespoon olive oil, and about 1 teaspoon of black pepper. Spread the mixture over the pork tenderloin, coating it well.
In a heavy oven proof sauté pan, add the remaining 1 tablespoon of olive oil and heat over medium high heat. Add the pork tenderloin pieces and sauté for about 6 minutes total turning the meat every 2 minutes until well browned all over.
Transfer the pork in the pan to the oven and roast uncovered for about 20 minutes. An instant thermometer should read 145º F for the meat to be done. Cover the meat loosely with foil for about 10 minutes before slicing.