In a small bowl, combine panko crumbs, Parmesan, thyme, oregano, garlic & pepper.
Remove silverskin from tenderloin & ‘butterfly’. Place meat between 2 sheets of plastic wrap & pound, making it all the same thickness. Spread mustard evenly on flattened cut side & top with ‘stuffing’.
Preheat oven to 375 F. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over.
Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & brush with Fig Balsamic Olive Oil Vinaigrette or just use olive oil. Roast for about 45 minutes until just a hint of pink remains.
In a small saucepan over low heat, add 1 tsp oil & sauté green onions & ginger for a couple of minutes. Add honey, water, cider vinegar, cornstarch & salt; mix well. Add saskatoons; bring to a simmer & cook until chutney thickens slightly.
Slice roast tenderloin into medallions about 1-inch thickness. Pour some chutney onto serving platter; place sliced tenderloin medallions on top & drizzle with remaining chutney.