After picking up two nice-sized pork tenderloins, I trimmed them up and removed the silver skin. Starting at the thick end, I sliced them about 1 1/4" thick, and as it got smaller I made the slices thicker. These smaller slices I pounded a bit to get them the same dimension as the other slices. Each of these gets wrapped with a nice slice of hearty bacon.
When cooking, I treat the piglets to some EVOO and fresh ground sea salt and coarse-ground pepper. The pork is super-tender, and the bacon and seasoning make a nice little crust. They are pretty rich, and two is a decent serving per person. Pretty inexpensive if you need a fancy item for a dinner or a party. My next time out I am going to run them on a skewer for grilling, that might be easier than turning them individually, and it would look cool. Here's the result: