Slice each pork tenderloin along the long side (careful not to cut all the way through)
Pound each with a meat mallet until about ½” thick.
Pat them dry with a paper towel and season each lightly with salt and pepper.
Add 1 tablespoon of olive oil to an oven-safe skillet (cast iron is great) and add the diced shallot. Cook for 2-3 minutes or until tender.
Add the minced garlic, rosemary, and breadcrumbs to the pan and combine well.
Spread the bread crumb mixture over the butterflied pork tenderloins and roll them into a log. Tie each with kitchen twine to secure and sprinkle salt and pepper.
Add the remaining tablespoon of olive oil and allow the skillet to heat for a minute.
Then place the tenderloins in the pan and sear for 2 minutes per side.
Then add the butter, rosemary sprigs, and whole garlic cloves to the pan.
Place in the oven and bake for 15-20 minutes, until the internal temperature reaches 140° F.
Remove from the oven and baste the top with juices from the pan.
Cover the pork tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145° F.
Store in an airtight container in the fridge 3-4 days. Don't overcrowd the pan while searing the pork. Cook in batches if needed. You want to be able to get a good crusty exterior.Use regular breadcrumbs or seasoned breadcrumbs if preferredAdd fresh spinach in with the minced garlic, rosemary and breadcrumbs.Use one tenderloin if preferred and half the recipe. or use one larger pork roast.Wrap the tenderloins in 8 slices of bacon after searing them in the pan.Add cheese, like feta cheese, goat cheese or mozzarella cheese, on top of the breadcrumb mixture before rolling.Use dried spices if desired.