Combine all ingredients in a glass dish or a freezer bag large enough to hold the pork.
Place the meat in the bag or dish and coat well. Cover the dish or seal the bag. Refrigerate for 2 hours or more.
Drain the pork, reserving the marinade. In a large non-stick skillet over medium-high heat, brown the pork in the oil and 15 ml (1 tablespoon) butter until light pink, 2 to 3 minutes per side. Season with salt and pepper. Transfer to a plate and tent with aluminum foil.
Deglaze the skillet with the wine and the marinade. Bring to a boil and reduce by half. Remove from the heat and add the remaining butter, whisking until it melts. Adjust the seasoning.