Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil or parchment paper.
In a small bowl, mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper.
Cover both tenderloins with the mustard using a pastry brush, then rub the pork with the herb mixture.
Place the tenderloins on a rack on the baking sheet and roast the pork for approximately 25-30 minutes, or until the crust is golden and a meat thermometer inserted in the thickest part of the pork registers 140-145 degrees F. Let the meat rest for at least 5 minutes, slice and serve.
(It's okay if the pork is pink, as long as it reached the 140-145 degrees mark.)[nutrition-label]