Again from Steve Raichlen's How To Grill.  The whole family loved this one.  The tapenade is fantastic on bread too.  The cooking process tones it and mellows it quite a bit.  What a great recipe.  The tapenade is made of 2 - 12 oz cans of pitted black olives, 2 chopped garlic cloves, 2 tablespoons of capers, a teaspoon of dried oregano, and a tablespoon of dijon mustard.  Process to a paste in food processor then add 1 tablespoon of olive oil and black pepper to taste.  Process until thoroughly mixed.  Don't add salt, the olives have plenty. 

The pork line trimmed and then spiral cut so it makes one rectangular flat sheet.  It's a little tricky and this being my first attempt, it didn't come out too bad.

The meat is then covered with the tapenade ...

... rolled up and tied with bacon on the outside to replace the fat that was trimmed off.

Tossed on the Kamado and cooked indirectly at about 450 dome temp.  This picture was taken about half way through.  Total cook time was about 1 hour and 15 minutes.

All done at 160 internal temp.

Served with a little fruit and Catalan tomato bread.  The chunks of apple gave it a nice little smoke ring.