Clean your meat your preferred way and thoroughly pat dry.
Combine the Noubess Garlic and Herbs Seasoning, Noubess Steak Seasoning, and 1 tablespoon Olive Oil. Rub and press this mixture onto the tenderloins.
Heat 1 tablespoon of olive oil into a large skillet with an ovenproof handle or a cast-iron skillet over medium heat. Add the tenderloins and cook turning frequently until they are brown on all sides - about 12 - 15 minutes depending on the type of skillet and temperature.
Transfer skillet with the tenderloins to the oven and roast for 12 - 15 minutes.
Remove the tenderloins from the pan and keep warm covered with aluminum foil.
In the same skillet, over low heat, add the pearl onions. Cook the onions while stirring for about 3 minutes or so until you start seeing that the first layer is a bit shiny or glossy.
Pour the balsamic vinegar and stock (beef or chicken). Stir and scrape up the bottom to release bits of the spices or the tenderloins.
Increase the heat to medium-high and bring the sauce to a boil. Let the mixture cook until the liquid is reduced by half.
Lower heat and add butter. With a spoon or a whisk, stir/whisk until melted. Adjust seasoning if necessary. Remove from heat.
Plate the tenderloins and pour the pearl onions with the balsamic sauce on top. Served immediately.
Be sure to purchase a pack of pork tenderloin - usually 2 in the pack and about 1.5 pounds each.
When cooking your pork tenderloins, make sure the internal temperature reads between 145°-160°F.