1-1/2poundspork tenderloin(not the larger loins, but tenderloin)
4-6slicessmoked bacon(regular, not thick)
salt and black pepper
1-2large Vidalia onions(thinly sliced)
1large shallot(minced - about 2-3 tbsp)
1sprig fresh rosemary
1cupruby port wine
Season pork tenderloin with garlic powder, salt and black pepper, rubbing these seasonings into the meat.
Wrap bacon slices in a spiral fashion around the pork, securing them with toothpicks (you can remove those when the pork is done.)
In a small saucepan, saute the figs, shallot and rosemary sprig in butter until the shallots soften.
Remove the limp rosemary sprig, then stir in the port, brown sugar and balsamic vinegar.
Cooking over low heat, reduce the sauce until thick, pureeing with an immersion (stick) blender if needed.
While the glaze cooks, saute the onions in butter over low heat until they caramelize; keep warm.
Grill the tenderloin over moderate heat on the grill, basting with the glaze towards the end of cooking, cooking the pork until it reaches about 140-142F, then allowing the pork to rest for 10-15 minutes off the heat until the internal temperature reaches 145F. The pork may have a little pinkness to it, especially being cooked on the grill, but it is safely cooked and done.
After the pork has rested, remove toothpicks and slice, serving the pork medallions with the caramelized onions.