Preheat oven to 425*.

Trim any excess fat and silver skin from meat.

Roll tenderloin in herbs, pressing them into the meat with your fingers. Heat oil in 10" or larger skillet over med-high heat.

Sear tenderloin in hot oil on all sides, turning equally, approximately one minute each side.

Transfer to roasting pan and bake 30-40min., or until internal temp reaches 160*.

Let sit for at least 5min before slicing to enable roast to remain moist.

Serve with roasted or mashed potatoes, and steamed green beans or a simple salad.