Clean and dry the whole tenderloin. Trim any extra fat off. Generously salt and pepper the whole tenderloin and place it in a long pyrex baking dish or other dish.

Place the mustard in a small bowl. Add the fresh thyme leaves (discard the branches), minced garlic, and a couple of tablespoons of the olive oil. Mix well.

With a spoon, spread the mustard mixture evenly over all sides of the tenderloin.

Let sit at room temperature for an hour (or in the refrigerator for up to several hours).

-Prior to grilling, wrap slices of thick-bacon-around the tenderloin (as a fat protective layer), fixing the bacon with long wooden or metal skewers (or toothpicks). Grill on high heat until the meat is medium rare (approximately 10 minutes per side).

Remove bacon and all skewers (esp. toothpick bits). Let the roast rest covered with tinfoil for twenty minutes to regather its juices. Carve the roast in thick slices, approx. 1/2" - 3/4" each.

Alternatively, the roast can be cooked in a hot oven, 450 degrees, for 20-30 minutes. An instant-read thermometer can be used to check internal temperature. I believe that medium rare corresponds to a temp of 140-150 degrees.

If using an oven, the baking pan can be deglazed with white (dry) vermout 1/2 cup), scraping all crusty bits into the liquid. Strain the liquid, then skim off fat. Adjust seasoning with salt and pepper and serve as "a jus" (or simple sauce).

ps. If using a larger tenderloin, adjust the marinade ingredients as needed. There is not a need for exact measurement. Another point: avoid flareups on the grill with a spray bottle of water.

Recipe by Mike Vjecha