Add the honey, lemon juice, olive oil, 4 cloves garlic, pepper flakes, 3 sprigs thyme, 2 sprig rosemary, 3 sprigs sage(rub the leaves first :) and a lil salt and pepper.
Toss together to coat and refrigerate for at least a few hours, or overnight.
Let meat rest outside of fridge for about 20 minutes prior to cooking, for best results.
In blender or food processor, process together remaining garlic, and leaves from all the herbs.
Add the butter a lil more black pepper and Parmesan cheese and continue to process to form a paste
Remove tenderloins from bag and pat dry.
Press the paste over the tops and sides of the tenderloins. Don't worry about full coverage, there won't be enough, and that's okay!
Grill (or broil or roast in the oven) over medium high heat until internal temp is 145-150.
Lightly tent with foil and let rest about 5 minutes, then slice into medallions to serve.
**Please note, I'm not a rosemary fan. I like only a lil of the flavor and for me, it over powers easily. But, I know that's a personal thing, so, please feel free to mess around with the herbs a bit, if you'd like, and use more rosemary and less thyme, for instance. Whatever floats your boat!