1/4 c. butter
3/4 lb. mushrooms, sliced
1 small onion, chopped
1/4 c. chopped pecans, toasted
2 (12 oz.) pork tenderloins, trimmed
1 tsp. salt
1 tsp. ground black pepper
8 thick bacon slices
1/4 c. firmly packed brown sugar
1 tsp. cracked black pepper

Melt butter in large skillet over medium-high heat; add mushrooms and onion and sauté 8 minutes or until tender. Stir in pecans and set aside. Place pork between 2 sheets of plastic wrap. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and ground pepper. Spread mushroom mixture evenly on 1 side of each tenderloin, leaving a 1/4-inch border. Roll up jellyroll fashion, starting with 1 long end. Wrap 4 bacon slices around each tenderloin and secure with wooden picks. Place seam sides down on a lightly greased rack in a roasting pan. Rub evenly with sugar and cracked pepper.

Bake, uncovered, at 450°F for 15 minutes. Reduce temperature to 400°F for 15 minutes or until a meat thermometer registers 160°F.

Prep: 20 minutes.

Bake: 30 minutes.