Honey Butter Garlic pork Tenderloins

• 1 Bottle Italian Salad Dressing (optional marinade)
• 2 tbsp olive oil
• 1 tbsp CWG Pink Himalayan sea salt
• 1/2 tsp CWG No Salt Onion Black Pepper
• 2 Tbsp minced garlic
• 2 lb pork tenderloin
• 4 tbsp butter, sliced into 4-6 pats
•  2 tbsp No Salt Italian Blend  
• Honey

Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours. Preheat oven to 350 degrees. Line baking sheet with aluminum foil.  In a small bowl, combine garlic, and CWG No Salt Italian blend. Set aside. Generously season meat with CWG sea salt and CWG No salt black pepper. In a large pan, heat oil until shimmery. Add meat to pan and sear on all sides until dark golden brown. Transfer to baking sheet.  Generously coat with Italian/garlic mix. . Place pats of butter on top of the pork. Drizzle generously with honey. Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes for a 2lb roast). Remove and let rest, tented with foil, for at least five minutes to lock in juices. Slice against the grain and serve immediately.