Marinated Pork Tenderloin

4 Pork Tenderloins. slender cut
On bottle Dr. Pete’s Burgundy Marinade
1 teaspoon garlic powder
2 teaspoons cracked black pepper
8 slices bacon, uncooked

Clean and pat dry tenderloins. place in Pyrex dish and sprinkle with garlic powder and cracked black pepper. Lay bacon strips on a diagonal over each tenderloin. Pour Dr. Pete’s Burgundy Marinade over the tenderloins and refrigerate for four to six hours. Bake at 375, covered with aluminum foil for 45 minuntes. Remove foil and bake an additional 30 minutes at 350 or until bacon startes to crisp.