Preheat oven to 400°F. Place a rack in the upper third of the oven.

Using a mezzaluna or a spice grinder, mince together the parsley, rosemary, fennel, and lavender.

Place in a small bowl.

Add in the minced shallot and bread crumbs. You should have about 1/2 cup of this mixture.

Oil an ovenproof pan, and place the trimmed tenderloin in the pan.

Slather the top and sides of the pork with the mustard, and press the herbed crumbs into the mustard.

Melt together 1 tablespoon olive oil and 1 tablespoon butter, and drizzle over the pork.

Place roasting pan in the oven and roast for 20 minutes.

Remove from the oven and place pork on a cutting board.

Add remaining 2 tablespoons butter and the wine to the pan, and place over medium heat. Stir to make a sauce, and keep warm.

Slice pork and place on a warmed platter, and drizzle pan sauce through a sieve onto the pork. Serve immediately.