To make the herb paste, start by toasting the pine nuts in a hot, dry skillet. Remove the pine nuts from the skillet and add to a mini food processor along with the garlic, fresh basil, fresh parsley, nutritional yeast flakes, and olive oil. Combine to create a smooth paste, scraping down the sides of the bowl to ensure the mixture combines thoroughly. Season with lemon juice and salt, to taste, and set aside.
For the pork, preheat the oven to 410°F (210°C). Season the tenderloin with salt and freshly ground black pepper on all sides.
Add olive oil to the same skillet over medium-high heat. Add the tenderloin to the skillet and sear on all sides until browned. Remove the tenderloin from the heat and allow to cool slightly.
Once cooled, use a palette knife or small silicone spatula to completely cover the tenderloin with the herb paste.
Place the tenderloin into a casserole dish with a well-fitting lid and bake for 12 to 15 minutes until the tenderloin is cooked to your liking.
Remove the tenderloin from the oven and let rest before slicing. If desired, serve with any remaining herb paste.
All nutritional data are estimated and based on per serving amounts.