Step 1: Tools
Step 2: Tapenade Mix
Step 3: Slice the Tenderloin Open
Step 2: Start on top of the tenderloin and cut about 1/2" inch or less. Think of this cut like you would filet a fish.
Step 3: Once you have the first flap of meat cut, turn the meat around and slice the other half open. This is only true if you have a smaller piece of tenderloin like I had. If you have a really thick tenderloin, you're going to make a continuous cut around the outermost skin until it all rolls out. Those pieces of meat are expensive though.
Step 4: Layout and Olive Mixture
Step 2: Put about 6-8 pieces of bacon on top of the string.
Step 3: Put sliced tenderloin on top of bacon and string and then spoon on the tapenade (olives and olive oil) mixture. You want the mix to be about 1/4" to 1/2" thick.
Step 4: Pull the strings from one side of the tenderloin and roll it onto itself.
Step 5: Once you roll it up, make sure there is enough bacon to cover all of the tenderloin. This will help keep the meat moist. BE SURE not to roll the tenderloin too tight or you will squeeze all of the olive oil out of the center swirls.
Step 6: Tie the strings off and snip the ends. You don't want the ends dropping into the grill and catching fire.
Step 5: Grill Time!
Step 2: Add hickory or apple wood chips on each pile of charcoal. Remember to soak the wood chips in water for about a half hour prior to putting them on the charcoal. This will give you more smoke, which will penetrate the meat further.
Step 3: Place meat on center of grill. You see here I did two tenderloins because we had a lot of people over that day. Cook for about one hour to one hour and fifteen minutes. Get your meat to an internal temperature of at least 160F. Some people prefer and internal temp of 190F.