1- In a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon light brown sugar, 2 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper to create the marinade.

2- Coat the 2 turkey tenderloins fully with the marinade, cover, and refrigerate for at least 30 minutes and up to 24 hours.

3- Preheat the oven to 400°F (about 204°C).

4- Heat an oven-safe skillet over medium-high heat and add olive oil to coat.

5- Sear the marinated turkey tenderloins for 2-3 minutes per side without moving until browned.

6- Transfer the skillet to the oven and bake for about 17 minutes for 1/2 pound tenderloins, adjusting time for larger pieces.

7- Use a meat thermometer to check the internal temperature, which should reach 160°F (71°C) before resting.

8- Tent the skillet with aluminum foil and let the turkey rest for 10 minutes; carryover cooking will bring it to 165°F (74°C).

9- Meanwhile, melt 1 tablespoon butter and stir in minced garlic to prepare garlic butter.

10- Slice the rested turkey tenderloin and drizzle with the garlic butter before serving.