Preheat oven to 425°F. With sharp knife, make a deep slash down the side of each tenderloin to form a pocket. Stir together breadcrumbs, cheese and olives in bowl. Spoon half the cheese mixture into each pocket. Hold pockets shut with wooden picks.
Combine mustard and oil in small bowl. Brush over tenderloins. Place tenderloins in shallow roasting pan.
Bake uncovered 25 to 30 minutes or until thermometer registers 160°F for medium or 170°F for well. Let tenderloins stand 5 minutes before slicing.
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