Sweet Bacon-Wrapped Venison Tenderloin

2 lbs venison (or other) tenderloin
1/2 lb bacon (Plain, thin-sliced is best)
3 cups dark brown sugar
2 cups soy sauce (regular, NOT low-sodium.  You'll want the saltiness)
1/4 cup white sugar (optional for added sweetness)

Mix brown sugar and soy sauce together in a bowl. Marinate in mixture for at least
3hrs or overnight in the fridge.  

After marinating, place on a slotted baking sheet with a drip pan or aluminum foil below to catch the drippings.  Do not dispose of the remaining marinade.  Wrap a piece of bacon around the end of the tenderloin, securing the bacon strip with a toothpick.  Repeat this process until the entire loin is wrapped in ten or so bacon "loops".  Drizzle the remaining marinade over the loin.  You can retain a portion to continue to baste throughout the cooking process if desired

Place on center rack in over and bake at 350F for 20-30 minutes.  Remove loin from oven and place directly on a grill over medium-high heat to sear the bacon and outer loin. (Another option is to continue baking in oven for 5-10 minutes.  With 10 minutes left, lightly dust the top of the loin with white sugar creating a sweet rust on top of the bacon.  

Before serving, cut the loin between each strip of bacon so that each piece of meat has it's own slice of bacon.