pounds pork tenderloin (1pkg. of 2 tenderloins), cut into 4 pieces total
cup soy sauce
tbsp. mince onions
tsp. garlic salt
tbsp. wine vinegar or white vinegar
cup brown sugar
Wrap the tenderloin pieces in bacon. Place in an 8 1/2inch by 11 inch 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 300F oven for 2 to 3 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.