In a medium non-stick sauté pan, place shallots, 2 tablespoons olive oil and butter and cook over medium low for 35 minutes stirring until browned and crispy.

While shallots are cooking, heat grill to high. In a small food processor mix oregano, sage, parsley, garlic, pepper flakes, salt, pepper and 1/3 cup olive oil until a paste forms.

Rub the herb mixture all over the tenderloin.

Place the herbed tenderloin on hottest part of grill and turn one quarter turn every two or three minutes. Once seared, reduce heat to medium high and move pork to a higher rack of the grill to continue cooking.

The internal temperature should be 145 degrees. Remove and place on a platter to rest for 10 minutes. Then slice.

Serve warm topped with crispy shallots.