Pork Tenderloin Teriyaki

Pork Tenderloin Teriyaki 2 (9 ounce) pork tenderloins 2 tablespoons light soy sauce 2 tablespoons lemon juice 1/8 to 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 1 tablespoon brown sugar 1/8 teaspoon dried minced garlic, or 1 clove fresh, minced Bacon strips Toothpicks Place pork tenderloins in zip-lock bag. Combine remaining ingredients, except bacon, and pour over pork. Refrigerate at least 2 hours, or overnight. Remove tenderloins from marinade and wrap in bacon strips, securing with toothpicks at each new piece. Grill over medium-hot coals or gas fire for 18 to 25 minutes, brushing with marinade is desired. Internal temperature only needs to reach about 140 degrees. Remove to platter and cover with foil for at least 5 to 10 minutes. Slice diagonally into medallions and serve.