I have made this twice now and it is soooo yummy!! I have two more tenderloins in the freezer and can't wait to make this again. I found this recipe at Food.com. It is simple and delish but does require planning ahead since you marinate the tenderloin overnight. The original recipe adds white sugar on the outside of the bacon to make a sweet "crust". I have not tried this, I like it perfectly well without the add sugar. Here is what I did:
2 venison tenderloins, about 1 to 1 1/2 lbs each
2 cups low sodium soy sauce (the original says not to use the low sodium, but what can I say, I'm a rebel)
3 cups brown sugar (I have used both light and dark, have no pref)
7-10 slices thin cut bacon (I again went with low sodium)
In large ziploc bag mix the soy sauce and brown sugar.