-
1
Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
-
2
Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.
-
3
Bread Crumb Topping: Pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined.
-
4
Herb Paste: Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl.
-
5
Adjust oven rack to upper-middle position and heat oven to 400u00b0F Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine.
-
6
Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
-
7
Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
-
8
Roast until thickest part of meat registers about 130u00b0F and topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.).
-
9
Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.
