Found the following on the internet.
ACW3 said "if you can cook it on the stove/ oven... you can cook it on the grill"
I used my 4-burner commercial infrared.
Bacon may not be the most substantial piece of meat, but it makes almost everything taste better, including other cuts of pork. Chef Fabio takes ultralean pork tenderloin, rubs it with fresh herbs and garlic, rolls it in applewood-smoked bacon, and gives it a little glaze for a quick and easy recipe destined to become a family favorite. And it gets even better: It's simple to make, and a breeze to clean up after.
BACON-WRAPPED PORK TENDERLOIN
Recipe by Fabio Viviani
Yield: 4 servings
Ingredients:
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons minced-to-a-paste garlic
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 pork tenderloin (2 to 4 pounds)
Salt and freshly ground black pepper to taste
10 to 12 slices thick-cut bacon
Olive oil, as needed
Method:
Preheat oven to 350°F.
Place a sheet or two of plastic wrap on a work surface.
Stir together the vinegar and honey for the glaze; set aside.
Stir together the garlic, oregano, and thyme.
Rub the tenderloin with the garlic-herb mixture, and season it with salt and pepper.
Place the tenderloin at the end of the plastic wrap that is closest to you.
In front of the tenderloin on the plastic wrap, slightly overlap the bacon slices the length of the tenderloin.
Roll the tenderloin over the bacon, using the plastic wrap to help you roll evenly and smoothly. Trim the ends a bit, if necessary, to make a neat package. Discard the plastic wrap.
Heat a large sauté pan over high heat. Add a drizzle of olive oil and heat until it starts to ripple.
Place the tenderloin, seam-side down, in the pan. Sear until the bacon is browned, about 2 minutes. Carefully turn the tenderloin and sear the remaining sides, about 2 minutes per side.
Transfer the tenderloin to a roasting pan or shallow-sided sheet pan, and coat it thoroughly with the glaze.
Roast the tenderloin until the internal temperature reaches 135°-145°F on an instant-read thermometer, 8 to 10 minutes. Let the tenderloin rest for 5 to 10 minutes.
Using a sharp slicing knife, cut the tenderloin into slices 1/2-inch to 1-inch thick. Serve immediately.
