Remove the silverskin and any visible fat from the pork tenderloin and pat dry. Season with some salt and pepper.
In an oven-safe skillet on the stove-top, heat 1 Tbsp. olive oil over medium high heat. Add pork and cook for several minutes on each side until lightly golden. Pour sauce over top and add prepared shallots to both sides of the pork.
Place in the pre-heated oven and cook until pork registers about 150° on a meat thermometer (around 15-20 minutes).
Remove from oven and place on stove-top. Remove pork to a cutting board and tent with foil to keep warm. Remove shallots to a bowl with a slotted spoon (to keep any sauce in the pan).
Turn heat on under skillet to medium-high. Once the pan is hot, add 2-3 Tbsp. white wine and stir with a wooden spoon to loosen any browned bits. Allow wine to cook off for a minute or two, then reduce heat to medium-low and allow to cook down a bit, until thickened. (Note: there won't be a ton of sauce, but it is very flavourful, so a little goes a long way. Be sure to add any juices from the resting pork to the sauce as well, before slicing the pork).
Slice pork and place on serving plate(s). Drizzle with sauce and serve with roasted shallots.
(I added quick sauteed kale to my dish. I heated a Tbsp. of olive oil in a skillet over medium-high heat while my pork was resting and my sauce was simmering. I added the kale and then immediately turned the heat off under the pan. Add a bit of salt and pepper, then stir for a minute or so until wilted. I sometimes like to add a splash of vinegar to sauteed kale or spinach. White or red wine vinegar, adds a nice tanginess.)
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!