Preheat the oven to 425℉.
Cut your tenderloin in half crosswise to make it two pieces; this helps it all fit in one skillet. Secure with kitchen twine if it is not already. See note.
Next, pat the tenderloin dry and season all over with the salt and pepper, pressing and rubbing it into the meat.
Place a large, oven-safe skillet over medium-high heat and add the olive oil. When the oil is shimmering, carefully place one of the tenderloin halves into the skillet. Brown each side, 2 to 3 minutes per side. Remove and set aside while you brown the other tenderloin.
Once both tenderloins are browned, turn off the heat and set the skillet aside.
Using a pastry brush, evenly distribute the herb mixture over all the sides of each piece of tenderloin. Carefully place the tenderloins back into the skillet then pour ¼ cup of the wine around the tenderloins in the skillet.
Transfer the skillet to the oven and roast for 18 to 25 minutes until you reach your desired doneness (see Temperature Note below. I cooked mine Medium-Rare for reference), flipping the tenderloin halfway through (about 10 minutes into the cooking time).
Once desired temperature is reached, remove from the oven. Transfer to a cutting board to rest for 10 minutes before slicing and serving.