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1
For marinade, combine Shaoxing wine, brown sugar, soy sauce and ginger in small sauce pan; heat until warm. Let cool to room temperature.
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2
Place pork tenderloin and bacon in large, resealable plastic bag. Pour marinade over pork and bacon; close bag to seal. Turn bag to evenly coat pork and bacon with marinade. Refrigerate for 2-4 hours, turning bag occasionally.
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3
If using toothpicks, soak toothpicks in enough water to cover for at least 15 minutes before grilling. Prepare a medium-hot fire in grill. Remove pork and bacon from marinade; reserve marinade. For glaze, transfer marinade to medium saucepan. Cook marinade over medium-high heat until reduced to about 1/2 cup. (Watch carefully to prevent marinade from boiling over.)
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4
Meanwhile, lay bacon slices flat, side-by-side, on cutting board. Place pork tenderloin on one end; roll up tightly to wrap the pork tenderloin with bacon. Secure bacon on tenderloin with soaked toothpicks or tie with kitchen string at 1-1 1/2 inch intervals.
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5
Grill tenderloin, uncovered, over direct heat for 20-30 minutes or until internal temperature reaches 160 degrees F., turning tenderloin occasionally and brushing often with the glaze during the last 10 minutes of grilling. Transfer pork to clean cutting board. Loosely cover with foil; let rest for 5 minutes. If desired, season to taste with salt and pepper. Remove toothpicks or string; cut into 1/2-inch-thick slices and serve.
