Preheat the oven to 375 degrees F.
Sprinkle the pork with salt and pepper. Heat a
large, ovenproof skillet over medium-high heat.
Add the oil; add the pork and cook, turning
occasionally, until browned on all sides.
Set aside pork.
Return the skillet to medium heat. Add the
butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant,
about 1 minute.
Stir in the panko and 1 teaspoon salt; cook,
stirring, until the panko is golden, about 2 minutes.
Transfer the toasted breadcrumbs to a piece
of wax or parchment paper.
Brush the pork with 2 tablespoons of Get Sauced Carolina Liquid Gold Sauce and roll in the toasted breadcrumbs to coat.
Return the coated pork to the skillet. Halve the
garlic heads crosswise and add to the skillet.
Roast until an instant-read thermometer
inserted into the center of the pork registers 145 degrees F, about 45 minutes.
Transfer the pork and garlic to a cutting board and let rest 10 minutes.
