With a mortar and pestle, combine rosemary and salt. Grind until fine. Combine all other ingredients in another container, also adding the salt and rosemary mix. Mix well. Apply rub all over surface of Roast; roast the prepared tenderloin or roast in a 450˚ oven until meat thermometer registers 135˚ for rare, or 145˚ for medium doneness. Let rest for 10 minutes before carving.