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1.
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Into a gallon size Ziplock baggie, add brown sugar, soy sauce, Worcestershire and grated garlic, and mix well.
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Add tenderloin and seal the bag well, pressing out any air in the bag.
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Refrigerate and marinate at least 4 hours or overnight.
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2.
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Preheat oven to 450 F. Take the loin out of the marinade, reserving the marinade and put the loin on a cutting board.
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Lightly pat the tenderloin dry with a paper towel, so the marinade doesnt drip so much.
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Fold the thin edge of the tenderloin under the thicker part, shaping it into a 6-inch log.
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3.
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Drape thin bacon slices across the loin.
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Flip the loin over carefully and secure the bacon onto the tenderloin with 3-4 toothpicks.
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Turn the bacon wrapped loin over, ensuring toothpicks are under the meat.
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Put loin on a jelly roll pan lined with foil (for easy clean up later).
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Sprinkle the top of bacon with white sugar.
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4.
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Bake at 450 F for 15 minutes then remove it from the oven.
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Brush bacon top with remaining marinade.
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Reduce temperature down to 350 F, put the loin back into the oven and bake for an additional 8-10 minutes for medium/medium rare or internal temperature of 135-145 F. Remove pan from oven.
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Let meat rest for 15-20 minutes before slicing.
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Recipe adapted from Food.com.
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*Note: also works great with elk or moose loins.
