Optional: replace the dried herbs with 2 tbsp of italian seasoning

1. Preheat oven to 350 degrees; line a baking sheet with aluminum foil
2. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage; set aside
3. Generously season meat with salt and pepper
4. In a large pan, heat oil until shimmery
5. Add meat to pan, and cook on all sides until dark golden brown
6. Transfer meat to baking sheet and generously coat with herb mix
7. Slice butter into pats and place on top of meat
8. Wrap in foil, bake until meat is 150 degrees internally at the thickest part of the tenderloin (about 25 minutes.)
9. When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices
10. Transfer juice from the foil to a pan, add flour and heat to thicken it into gravy
11. Slice against the grain and serve immediately

To store leftovers, place in an airtight container and keep in refrigerator for up to three days. To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months. To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.