Trim tenderloin of fat and silver skin. Place in fridge overnight or at least several hours to dry.

Using butcher twine, tie the tenderloin into a "loaf", ensuring to fold the tail of the tenderloin underneath for even cooking.

Season generously with Bone Suckin' ALL PURPOSE! Seasoning & Rub. Place on wire rack atop a cooking tray and let it sit for 45 minute to an hour to allow meat to come near room temperature.

Take a short nap during this time.

Place in oven and turn on 225°F. Place a temperature probe in the center of the tenderloin.

Roast the tenderloin until the internal temperature is 10-15°F below your desired temperature. *See notes

Remove from oven and let rest for 10-15 minutes.

Heat flat top griddle or a large pan to very high heat. Sear the outside of the tenderloin to a dark color, flipping the meat to get every side.