Preheat oven to 350 degrees F.

Score the fat on the top of the pork tenderloin with a sharp knife.

Rub the thyme and sage all over the meat.

In a baking dish, combine the kosher salt and black pepper with the 1/3 cup water.

Place the tenderloin in the baking dish and pack the salt mixture all over the top and sides of the meat.

Bake in the oven for 1 to 1 1/2 hours or until the internal temp reaches 165 degrees.

Remove from oven and allow the roast to rest for at least 20 minutes.

Crack the salt crust off of the roast, slice and serve.