You need to start well before the time of serving, preferably 24 hours. Closely examine your tenderloin and clean any excess fat or tendons.
With the help of a mortar and pestle, grind together the garlic, salt, pepper, rosemary and thyme. You can always use a little olive oil to make a thick paste.
Now rub the whole material all over the tenderloin and refrigerate it for at least 24 hours. Don’t forget to cover before putting it in the refrigerator.
Remove the tenderloin from the refrigerator at least an hour before serving. You have waited a lot, so there is no need to be hurry now. Let the tenderloin come to room temperature. Preheat oven to 400 degrees.
Tie it up and insert thermometer to the thickest part of the piece and roast it for 30-35 minutes. Don’t let it burn though. Once the inside temperature goes to 120 degrees, the tenderloin is cooked. Cover with foil and allow to rest for 10-15 minutes ahead of carving. Your delicious meal is ready. Now slice and serve.