Ingredients:
2 - 8oz pork tenderloins, trimmed of silver skin membrane & fat.
3 Tbsp of Irie Garlic Pepper & Herb seasoning
4 Tbsp extra virgin olive oil.
1 medium onion sliced.
2 large tomatoes sliced.

Method:
Preheat oven to 375F. Grease a baking sheet and set aside. Using a fork pierce the tenderloin in several areas and coat each piece using 1 tbsp of Olive oil. Add 3 Tbsp of Irie Garlic Pepper & Herb Seasoning evenly covering tenderloin. Let sit for minimum 15 mins.
Using a heavy bottomed skillet (preferably a cast iron one), add the remaining 3 tbsp of olive oil and heat to smoking point. Add pork tenderloins and brown on all sides. Transfer tenderloins to already prepared baking sheet and add the sliced onion and 2 sliced tomatoes. Roast uncovered in preheated oven for twenty mins. Enjoy with side dish of your choice.

Wine Pairing:
White - Pelee Island Pinot Grigio VQA 2012, Red - Campo Viejo Reserva Rioja 2008