Cut pork tenderloin into 8 pieces; sprinkle with salt and pepper.

In a large skillet, brown both sides of pork in canola oil.

Remove from pan.

Add white wine to pan, stirring to loosen browned bits. Boil until liquid is reduced by half.

Stir in Italian dressing. Cook until slightly thickened.

Return pork to pan. Cover and simmer 3-5 minutes or until a thermometer reads 145°.

Stir in butter. Let rest 5 minutes before serving.