Peppered Bacon Wrapped Pork

Ingredients
1/4 cup butter or margarine
3/4 pound mushrooms, sliced
1 small onion, chopped
1/4 cup chopped pecans, toasted
2 (12-ounce) pork tenderloins, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
8 thick bacon slices
1/4 cup firmly packed brown sugar
1 teaspoon cracked black pepper

Directions:
Melt butter in a 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° for 15 minutes.
Reduce temperature to 400°.
Bake at 400° for 15 minutes
or until a meat thermometer registers 160°.