2 pork tenderloins (12 oz. each), trimmed
1/2 tsp. salt
1/4 tsp. ground black pepper
8 wooden toothpicks
6 slices bacon
1/2 c. maple syrup

Sprinkle tenderloins with salt and pepper. Place pork in bowl; cover and refrigerate 30 minutes.

Meanwhile, soak toothpicks in water for 30 minutes. Prepare grill.

Wrap 3 bacon slices around each tenderloin and secure with toothpicks. Place tenderloins on grill and cook over medium heat, brushing frequently with maple syrup and turning over occasionally until meat thermometer inserted in center of pork reaches 155°F, 20 to 25 minutes. Internal temperature of pork will rise to 160°F upon standing. Transfer pork to cutting board and let stand 5 minutes to set juices for easier slicing.

6 main-dish servings.