Bacon-Wrapped Pork Tenderloin Medallions

In a bowl, combine the soy sauce, brown sugar, olive oil and garlic.

Rinse the tenderloin and pat dry with paper towels, then slice it into approximately 1 1/2-inch pieces, about the same width as your bacon.

Place the sliced pork in a large zipper baggie and add the marinade. Squeeze out the excess air and seal the baggie. Refrigerate for at least 4 hours or up to overnight.

Preheat the oven to 425 degrees F.

Cut the bacon slices in half. Remove the pork from the marinade and wrap a half of a bacon slice around each one.

Arrange the pork medallions on a foil-lined baking sheet and roast 15-20 minutes or until the bacon is browned and crispy and the pork is fully cooked.