1/2 teaspoon dried oregano seeds
1 cup chopped onion
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried parsley
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning
1 1/4 teaspoons dried basil
Preheat oven to 350 degrees F (175 degrees C).
Place olive oil in a large mixing bowl and slowly mix in oregano, onion, basil, rosemary, marjoram, parsley, salt, pepper and poultry seasoning. Mix thoroughly and spread the mixture evenly in the bottom of a large shopping bag. Cut each tenderloin in half. Brush about one of the edges of each for meat. Place about 1 tablespoon of the marinade mixture on each square board
Place the stuffed loin seam side down in the prepared oven. Brush the remaining marinade mixture over the meat. Place one square board over the loin. Spread bread mixture evenly over the all of the dry meat packet and lightly press the flap so the meat layers will be even. Return the loin to the oven. Bake for about 40 minutes per pound of tenderloin.
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