Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

Ingredients

• 1 ¼ cups panko (Japanese bread crumbs)
• 4 ounces diced pancetta
• 5 tablespoons extra-virgin olive oil
• 1 6- to 6 1/2-pound whole beef tenderloin, trimmed of fat, silverskin, and the chain
• 2 pounds grape tomatoes
• Salt
• Freshly ground black pepper
• + 7 more ingredients
• • 6 large cloves garlic
  • 5 tablespoons Dijon mustard
  • 2 tablespoons fresh rosemary
  • ¼ cup flat-leaf parsley
  • Kitchen string; large (18- by 13-inch) rimmed baking sheet; large heavy roasting pan; instant-read thermometer
  • ²/₃ cup pitted kalamata olives
  • 1 ½ cups water

Heat oven to 500°F with rack in middle. Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string. Cook pancetta in a large rimmed b...

View full recipe at Epicurious