I borrowed this recipe from having made it at "Lets Dish". Works well on charter, as well.
Mix equal parts grated Parmesean cheese and italian bread crumbs in zip-loc bag (maybe 1/2 cup each?). Shake tenderloin in bag to coat. Lay tenderloin on aluminum foil.
Top tenderloin with chopped onion, fresh chopped garlic, few pats of butter, parsley, and drizzle olive oil over all. I also squeeze a little lime juice over. Wrap the foil tightly (I use 2 layers). At this point you can put it in a bag and freeze if you'd like. Thaw before cooking.
Keep tenderloin in foil, place in a sheet pan and bake at 350 degrees. I want to say that it takes about 30 minutes, but as Jim recommends, cook until thermometer reads 155 and then let it rest. When you unwrap the foil you have a nice juice to pour over your tenderloin after slicing. Goes well with risotto.
