Preheat oven to 350 F.
2. In a food processor, place bread slice & pulse slightly; add Parmesan cheese & spices. Pulse another couple of seconds.
3. ‘Butterfly’ tenderloin & pound making it all the same thickness. Spread mustard evenly on flattened cut side; top with crumb mixture.
4. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over.
5. 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.
6. Roast for about 45 minutes or until meat thermometer reaches 160 F. & just a hint of pink remains. (If you prefer it to be done a little more, roast another 8-10 minutes).
7. In a small saucepan over low heat, place blueberries, garlic & honey & stir until mixture begins to boil & thicken.
8. Stir in balsamic vinegar. Bring sauce to a boil & allow to reduce slightly to become the consistency of honey.
9. Slice tenderloin about 1-inch thick. Pour some sauce onto serving platter; place sliced tenderloin medallions on sauce & drizzle with remaining sauce.