What you did was horribly wrong. There is only one way you can make it better. When you are heating the pan, before you begin to melt the butter you place the large clove of garlic sliced in perfect halfs in the center of the pan. Then you bring the heat up very slowly so as to carmalize the garlic and liquify the butter. You have to make sure you don't raise the tempurature of the pan to quickly because you want the butter to be unscorched when you place the back strap slices in. If you feel really bad about what you did you can always boil down a can of coke into a thick syrupy glaze.
David