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Take 1 bunch of basil, 1/2 bunch of thyme, 1/2 bunch of rosemary, 1/2 bunch tarragon and remove the leaves and set aside. Roast two shallots or 1 small onion and 6 cloves of garlic. Watch the garlic does not burn. Allow them to cool a little bit.
In a blender add one cup of olive oil and 1/4 cup of tamari (or soy) sauce. Add the garlic, shallots and herbs and blend to a paste. Rub the paste on the tenderloin an hour or two before cooking. When you cook the tenderloin sear it in a skillet first until browned. And, of course, season it with salt and pepper right before you sear it.
You can also use this rub on chickens before your roast them, steaks before you grill them and adding a teaspoon or two to a pasta dish gives it a kick of flavor too.
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