Heat the oven to 400°F. Prepare a rimmed baking sheet and cover it with foil, leaving enough to fully wrap the pork tenderloin.

Use paper towels to dry the pork tenderloin, then season it evenly with the salt.

In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the pork on all sides until browned, about 1 to 2 minutes per side. Transfer the pork to the prepared baking sheet and set aside.

In the same skillet, melt the remaining 3 tablespoons of butter. Take the pan off the heat and mix in the balsamic vinegar, basil, oregano, and thyme. Reserve about one-fourth of the glaze for later.

Brush most of the glaze over the pork, wrap it completely in the foil, and place it in the oven.

Roast for 15 minutes, then remove the foil. Brush the pork with the reserved glaze and continue roasting uncovered for around 5 minutes, or until the internal temperature reaches 145°F.

Remove the pork from the oven and allow it to rest on a cutting board for 5 minutes. Slice and serve, pouring over any juices from the cutting board.

Store any leftovers in an airtight container in the refrigerator for up to 4 days.