Rosemary Crumb Beef Tenderloin with Pancetta Roasted Tomatoes

Ingredients

• 1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
• 4 ounces diced pancetta
• 2 pounds grape tomatoes
• Salt
• Freshly ground black pepper
• 6 large garlic cloves, finely chopped
• 2/3 cup pitted kalamata olives, quartered lengthwise (3 ounces)
• 1 1/2 cups water, divided
• 1 1/4 cups panko (Japanese bread crumbs)
• 5 tablespoons extra-virgin olive oil, divided
• 5 tablespoons Dijon mustard
• 2 tablespoons finely chopped fresh rosemary
• 1/4 cup finely chopped flat-leaf parsley
• Special equpment: Kitchen string; large (18- by 13-inch) rimmed baking sheet; large heavy roasting pan; instant-read thermometer

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