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1
Heat oven to 500u00b0F with rack in middle.
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2
Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
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3
Cook pancetta in a large rimmed baking sheet in oven, stirring once, until fat is rendered and pancetta is crisp, 4 to 8 minutes. Transfer pancetta with a slotted spoon to a bowl.
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4
Add tomatoes and 1/4 teaspoon each salt and pepper to fat in rimmed baking sheet and stir, then roast in oven 15 minutes.
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5
Stir in garlic and olives and roast until tomatoes are falling apart and browned in patches, 2 to 4 minutes.
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6
Remove sheet from oven, then add pancetta and 1/2 cup water, scraping up brown bits.
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7
Lower oven temperature to 350u00b0F.
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8
Toss together bread crumbs, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper in a bowl.
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9
Stir together mustard and rosemary in a small bowl.
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10
Pat tenderloin dry and sprinkle all over with 1 1/4 teaspoons each salt and pepper, rubbing into meat.
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11
Set roasting pan over 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
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12
Spread top and upper part of sides with mustard mixture, then sprinkle evenly with bread crumbs. Pat lightly to adhere.
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13
Roast tenderloin until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120u00b0F, 30 to 40 minutes. Transfer beef to a cutting board and let stand 15 minutes (internal temperature will rise to about 130u00b0F for medium-rare).
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14
Set roasting pan over 2 burners and add remaining 1 cup water. Bring to a boil, scraping up brown bits, then stir in tomato mixture and parsley.
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15
Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with tomato mixture.
