Wrap the tenderloin pieces in bacon. Place in an 8 1/2? x 11? pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
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|Serving Size: 1 Serving (648g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 287 (34%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 149.1mg||46 %|
|Sodium 21725.5mg||749 %|
|Potassium 1659.3mg||44 %|
|Total Carbohydrate 63.3g||19 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 60.2g|
|Protein 81.7g||117 %|
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Calories per serving: 853
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