Preheat the oven to 400 degrees

Finely chop the thyme, rosemary, and sage. Place them in a bowl.

Peel and chop the garlic. Chop the parsely with the garlic so that it gets a little bit pastey. Mix the paste with the other herbs in the bowl.

Rub each tenderloin generously with olive oil. Just use your hands and embrace the mess. Then spread each tenderloin with a thin layer of herbs (about 3 tbsp per tenderloin).

Spread the breadcrumbs in a shallow baking pan. Dredge each tenderloin in breadcrumbs.

Place the tenderloins in a roasting pan and place in the 400 degree oven for approximately 15 minutes. The meat will be cooked when it registers between 140 and 145 degrees. BUY A MEAT THERMOMETER. Trust me, it will save your life in the kitchen. You can get them for about a dollar at the grocery store. If the crust is not sufficiently browned, feel free to stick the tenderloins under the broiler for a minute or two.

Remove the meat from the oven, cover with aluminum foil and allow to rest for 10 minutes. Slice the tenderloins into medallions ½ an inch thick and serve!