Place the flour, salt and pepper in a large mixing
bowl. In another bowl, whisk the egg whites and water
and add to the dry ingredients along with 2 tablespoons
of the herbs. Combine with a potato masher until the
mixture begins to come together. Then knead with your
hands for 1 to 2 minutes. Transfer the mixture to a
large zip-top bag, seal, and let stand at room
temperature for 4 hours, or up to 24 hours.
Transfer dough to a floured surface and roll out to
3/16-inch thickness, approximately a 24 by 18-inch
rectangle. Trim away extra dough, if necessary. Sprinkle
the remaining herbs on the center section of the dough
and gently press down.
Preheat oven to 400 degrees F.
In order to achieve uniform cooking, fold over
slender tail end of tenderloin and tie with kitchen
twine. Set a large electric griddle at its highest
setting; brush the tenderloin with the olive oil and
sear on all sides until well browned, approximately 10
minutes. Rest the meat for at least 5 minutes or until
it is cool to the touch so as not to melt the dough.
Place the tenderloin in the center of the dough. Fold
top part of dough over, flipping back about 1-inch of
dough onto itself. Repeat with the bottom half of the
dough. Press together the 2 flaps of dough and seal.
Make sure the dough is not too tight around the
tenderloin. At the ends of the tenderloin, press
together dough to form a seal and cut away any excess.
Transfer to a sheet pan, place in the oven and roast to
an internal temperature of 125 degrees F, approximately
25 to 30 minutes. Remove from the oven and allow to rest
for 30 minutes or up to 1 hour. The tenderloin will
continue to cook 10 to 15 degrees more. Cut salt crust
at 1 end and extract meat by pulling out of dough tube.
Slice and serve immediately.
