Preheat your oven to 400F.
Butterfly the pork tenderloins and pound them into an even ½” thick rectangle.
Pat them dry with a paper towel and season them lightly with salt and pepper.
Add 1 tablespoon of olive oil to an oven-safe skillet and then add the shallot. Cook for 2-3 minutes or until the shallot is tender.
Add the garlic, rosemary, and breadcrumbs. Stir to combine.
Spread the bread crumbs over the butterflied pork tenderloin and roll them into a tight log. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil.
Allow the skillet to heat until the oil is shimmering.
Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves.
Roast for 15-20 minutes or until the internal temperature reaches 140F.
Remove the pork tenderloins 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 145F.
Slice and serve as desired. Store any leftover pork in an airtight container in the fridge for up to three days.