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Preheat the oven to 180°C (350°F/Gas 4).
Make the 'dust': crush the dried herbs and seeds, or chop fresh herbs together with the seeds, and put the mixture in a small container.
Sprinkle 1 tablespoon of 'dust' on a piece of baking parchment with salt and pepper. Coat the tenderloin evenly with the 'dust' mixture.
Brown the pork in a frying pan, then transfer to a roasting tin and cook in the oven for 12–15 minutes until firm to the touch.
Let the pork rest for 10 minutes, then slice and serve on top of warm lentils, mashed potatoes, or polenta.