Pork Tenderloin Porchetta with Steak Spices

Preheat BBQ or smoker to 325°F.

Slice tenderloin lengthwise without cutting all the way through. Spread open the two halves, cover with parchment paper and pound with a rolling pin to flatten.

Grind steak spices with a mortar and pestle and sprinkle over all sides of the meat.

Roll up the tenderloins and wrap with bacon slices.

Turn off the burner and cook tenderloins with indirect heat about 45 minutes turning halfway through cooking.

Relight the burner to crisp up the bacon for about 5 minutes.

Remove from BBQ and let rest 15 minutes.

Refrigerate overnight before slicing.

Serve cold in an Italian sandwich, in a salad or on top of a rice bowl.