Cut down the long end of the tenderloin and open it like a book, leaving it connected
On a flat hard surface cover the tenderloin with plastic wrap. Pound the tenderloin until 1/2″ thick with a meat mallet. Be careful not to rip the meat by over pounding.
Salt the inside of the tenderloin. Place the cranberries and potatoes in a line across the inside of the tenderloin.
Lay bacon out flat on a cutting board the approximate length of the tenderloin. Wrap the tenderloin tightly and place on the bacon. Wrap the bacon around the tenderloin.
Grill on medium high heat (approximately 350 degrees) until the tenderloin has reached an internal temp of 150 degrees.
