Preheat oven to 450˚. Place tenderloin on a cutting board, with long side closest to you. Using a sharp knife, cut a 1-inch-deep incision along the length of the tenderloin; do not cut completely through.
Open meat at incision as if opening a book. Using the flat side of a meat mallet or a rolling pin, flatten any thick portions of meat to an even thickness throughout (no thinner than ½ inch). Sprinkle meat evenly with salt and pepper. Sprinkle one side of pork with basil, thyme, and garlic.
Starting with one long side, roll up meat and herb filling. Using butcher’s twine, tie tenderloin together at 1-inch intervals.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add pork, and cook for 2 minutes on each side. Place skillet in oven, and bake until a meat thermometer registers 155°,
25 to 30 minutes. Let stand, covered, 5 minutes. Cut into 6 slices.
