Instructions: Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and saute 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 degrees for 15 minutes. Reduce temperature to 400 degrees. Bake at 400 degrees for 15 minutes or until a meat thermometer registers 160 degrees.

This recipe yields 8 servings.

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