2pork tenderloins (3 pounds total), each cut in half crosswise
1tablespoonwine vinegar or white vinegar
Dash of freshly ground black pepper
1teaspooncrushed red pepper flakes
Wrap the tenderloin pieces in bacon. Place in an 8 x 8-inch square pan. Poke holes in the pork loins with a fork.
Combine the remaining ingredients in a small bowl and stir well. Pour the marinade over the meat. Refrigerate tightly covered for 2 to 3 hours or overnight.
Preheat the oven to 300 degrees. Bake tenderloins for 1 hour. If bacon starts to burn, place foil over the top. When done, remove from the oven, cut meat into small slices and allow meat to soak up the excess juices in the pan.