Tie tenderloin at about 2-inch intervals with kitchen string.
Mix oil and garlic, and brush over the meat
Combine the salt, pepper, basil, and rosemary, and sprinkle evenly over the meat.
Place on a rack in a shallow roasting pan.
Bake, uncovered, at 425°F until meat reaches desired cook. (For medium-rare, a thermometer should read 135°F; medium, 140°F; medium-well, 145°F), 40-50 minutes.
Let stand for 10 minutes before slicing.