Bacon Wrapped Pork Tenderloin

I made this the other night and it was a huge hit! I combined a couple of different recipes to form my own and completely eyeballed the ingredients, so the measurements are off, but I wanted to give you a rough idea of the amounts.

Bacon Wrapped Pork Tenderloin

For the marinade:
1-1.5 cups white wine
2-3 tbsp. fresh rosemary, finely chopped
~2 tbsp. chopped garlic
~2 tbsp. dijon mustard

Additional Ingredients:
1.5 lb Pork tenderloin
6-7 pieces of bacon
3/4 cup or so brown sugar
2 tsp. freshly cracked black pepper

First, pour all marinade ingredients in a large plastic Ziploc bag and shake to combine. Add the pork tenderloin and let sit for a few hours in the refrigerator. I marinated mine overnight. Next, combine the brown sugar and black pepper in a small bowl and stir until combined. Add a little of the leftover marinade to form a thick paste. Wrap the bacon around the tenderloin with edges overlapping until completely covered. Rub the brown sugar mixture over bacon only on the topside of the loin. Place on a roasting rack in the middle of an oven at 450 degrees for 15 minutes, then drop the temperature down to 400 for an additional 15 minutes. Slice into medallions and enjoy!