1. Butterfly the pork tenderloin by placing the meat onto a cutting board and making a lengthwise cut end-to-end with a sharp knife, about 1/2 inch from each end.
2. Open up the tenderloin and lay it flat on the cutting board.
3. Pound the tenderloin into an even thickness, about 1/2 inch thick.
4. Liberally sprinkle with the Road Kill Seasoning.
5. Let rest, covered, while choosing cooking method.

Grill-method: Heat up the grill to medium heat. Brush grate with olive oil or encase tenderloin in aluminum foil with a drizzle of oil. Grill for 5 minutes per side or until internal temp reaches 145° F. Let rest before slicing.

Oven-method: Preheat the oven to 425°F. Place in a roasting pan and drizzle with olive oil. Roast for 15-20 minutes or until internal temp reaches 145° F. Let rest before slicing.