Procedure

On a plate clean silver skin from tenderloin.

Coat with olive oiland massage the meat with the rub.

Allow to rest at room temp for about 20 mins.

Carefully wrap the bacon around the meat and place on 300 degree preheated BGE.

Insert Polder and set temp for 160 internal temp.

When Polder beeps remove the meat and let rest 10 mins.

Cover with a foil tent.

Slice and enjoy!!!!!!!!!!!!!!!!!!!!!!