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Line a small baking sheet with parchment paper. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic. Boneless Whole Pork Tenderloin in a gallon-size resealable bag.
Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight. Remove the pork loin from the marinade. Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic.