Any of you guys ever cooked a pork tenderloin wrapped in Bacon? What
I'm after is a tenderloin that is completely wrapped in crisp bacon, so
when cut into medallions, each medallion has a ring of bacon around it.
I'm afraid if I just pop it in the oven, it will take too long to get
the bacon crisp and risk overcooking the tenderloin. I'm toying around
with different methods and here's what I've come up with...

1. Sear tenderloin on all sides, remove from heat, wrap in bacon, place
back in pan until bacon begins to crisp up a bit, then pop it in the
oven

2. Skip searing tenderloin, wrap in bacon, then sear, then pop in oven

3. Skip the fry pan altogether and just cook the whole damned thing in
the oven

#2 sounds like it may work best, but I'm afraid that without first
searing the tenderloin, i'll wind up with nasty gray looking pork
underneath the bacon... plus the seared surface tastes good.

Any thoughts, ideas or suggestions?

~john