Preheat the oven to 400°F (200°C). Trim the silver skin from each pork tenderloin and season evenly with salt, pepper, garlic, and herbes de Provence.

Heat olive oil in a large oven-proof skillet over medium-high heat until shimmering. Add both pork tenderloins and cook, undisturbed, until golden brown, about 5 minutes. Flip and cook for 3 more minutes.

Add white wine to the pan and cook for 1 minute. Remove the skillet from the stove and place it in the preheated oven.

Bake until the pork is slightly pink in the center, about 15-19 minutes, or until the internal temperature reaches 145°F (63°C).