In a small bowl, combine the sugar, the salt, and the pepper.
Set a wire cookie rack on top of a non-stick baking pan, place the tenderloin on the rack, and season evenly.
Snugly tie the tenderloin with the butcher’s twine every two inches, end to end.
Cover with plastic wrap and allow to sit at room temperature for one hour.
Meanwhile, in a food processor, combine the artisan bread, 3 tablespoons of the parsley, 1 tablespoon of the thyme, ½ cup of the Parmesan cheese, and 3 tablespoons of the extra-virgin olive oil and pulse until evenly chopped to make an herb coating. The bread should look like very small crumbs.
Using a spatula, transfer the herb coating to a small bowl and cover with plastic wrap.
In the food processor, combine ¼ cup of the parsley, 1 tablespoon of the thyme, ½ cup of the Parmesan cheese, 3 tablespoons of the extra-virgin olive oil, the garlic and the lemon zest and blend until the paste has a smooth consistency.
Using a spatula, transfer the paste into a second bowl, and cover with plastic wrap.
After the tenderloin has sat at room temperature for one hour, preheat the oven to 425° F.
Place the prepped tenderloin in the oven and roast for 15 minutes.
Remove the tenderloin from the oven, discard the twine, and, with a spatula, spread the paste evenly over the tenderloin. Then lower the oven heat to 400° F.
With your fingers, press the herb coating on top of the paste. Insert an oven-safe digital probe or meat thermometer into the middle of the tenderloin and roast until the internal temperature reads 125° F (for medium rare or medium).
Remove the tenderloin from the oven and let it cool for 30 minutes before serving. You can also serve the meat chilled: after the tenderloin cools at room temperature, wrap it with plastic wrap, and chill in the refrigerator.
Serve with a horseradish cream or a whole-grain mustard.