Mix herbs with mustard and olive oil. Rub mixture over tenderloin. In an oven proof saute pan, sear meat in a little olive oil until tenderloin is sealed all over. Remove from heat. Gently pat Panko crumbs over herbed tenderloin. Place back in oven proof saute pan and place in a preheated 400º oven until meat thermometer reads 155º F. Remove from oven and let meat rest for about 10 minutes before slicing.