In melted, and best of softened butter add bread kroski, herbes de Provence, a pinch of salt and the garlic using chesnokodavilku. Hands "knead" approximately homogeneous mass, put it on parchment in the shape of a rectangle with a thickness of 0.5-1 cm and put in the fridge to harden (forgot to photograph this step).

Tenderloin season with salt and pepper and bake for 10 minutes in a preheated 200 gr oven.

To remove it from the oven, reduce the temperature to 180 gr. Meanwhile, the rectangle of bread should be frozen (if not, you can put in the freezer for a bit), the edges of the rectangle to trim the shape of the tenderloin. Put over the meat and a little presses.

Bake for 35 minutes at temperature of 180 gr and stand 10 minutes off the oven. Cooking time indicates approximately because depending on the size of the tenderloin, it varies. Suggest the first 5 minutes not to deviate from the oven, if the crust starts to slide where they shouldn't, it can be neatly corrected.