Instructions: Stir together first 5 ingredients in a small bowl. Rub mixture on pork tenderloins; cover with plastic wrap, and chill 1 hour.

Wrap 3 bacon slices around each tenderloin, and push 3 rosemary sprigs through each tenderloin, securing bacon.

Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only one side.) Place food rack on grill.

Arrange pork tenderloins over unlit side, and grill, covered with grill lid, 15 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees.

Remove and discard rosemary sprigs; garnish, if desired. Cut tenderloins into slices.

This recipe yields 4 servings.

Comments: Sprigs of fresh rosemary pushed through each pork tenderloin infuses mouthfuls of flavor.

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