Cut up the tenderloins up to whatever size you want them.
It could be the four drag queens heading out to the Tenderloin, dressed up like Divine, reeking of shitty perfume, built like linebackers, all packed into my compact, four-door Kia Rio, screaming at me to hurry the fuck up and drive faster.
Slice across the width of the tenderloin using an up-and-down motion.
Use this to stuff the tenderloin, then roll it up and wrap the whole thing with 6-8 strips of bacon, around the width of the meat.
If you want, you can take a meat tenderizer and hammer out the pork slightly, to open up the tenderloin to hold all the stuffing.
If you want to roll up your tenderloin, spread a thin layer of stuffing on the meat, no more than a quarter inch or so.
The oregano-garlic marinated roasted pork tenderloin was a runner-up, with a glaze flavored with oregano, cumin and more garlic and lime.
You can use this type of marinade on beef (especially rib-eye, but it works to jazz up tenderloin, too), or pork or tuna and it's great on all of them.
What you do with your tenderloin is completely up to you.
A plate of delicate, pinkish veal tenderloin with artichokes showed this plainly, dressed up not simply with pillowy, crisp-edged sweetbreads but also with oysters and a sauce of black truffles.
