In a large bowl stir together the garlic oil and seasonings. Rub the mixture all over the pork, cover and refrigerate at least 2 hours or overnight.
Heat the oven to 450* and place a large oven safe skillet in there to heat up for 10-20 minutes.
Pour some avocado oil into the pan and swish it around to fully coat the bottom. Add the tenderloin, turn the heat down to 400* and roast for 15 minutes. Pull the pan out, flip over the tenderloin and cook for another 10 - 15 minutes, checking for doneness with a meat thermometer. Remove the meat to a platter and tent with foil.
Turn the heat off of the skillet. Pour in the white wine and scrape up any bits of yumminess to deglaze the pan.
To serve, thinly slice the pork. Drizzle the slices with the juices from the pan.