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Ingredients

1 ½ cups brown sugar 1 cup soy sauce 2 cloves garlic, minced 2 teaspoons Worcestershire sauce 1 (2 pound) venison tenderloin ½ pound hickory-smoked bacon toothpicks ¼ (5 pound) white sugar

Nutrition Info

622.5 calories carbohydrate: 114.7 g cholesterol: 95.9 mg fat: 6.3 g fiber: 0.3 g protein: 28.7 g saturatedFat: 2.2 g servingSize: - sodium: 2067.4 mg sugar: 112 g transFat: : - unsaturatedFat: : -

Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

8 servings

The marinade really brings out the rich flavor of the venison and the sugared bacon tops it off!