I actually cooked up a packaged, pre-marinated, bacon wrapped pork tenderloin for last evening's dinner. I set up the kettle for two zones, and seared the tenderloin (with bacon still on it) over direct heat for a couple of minutes all the way around to firm up the bacon. Then I moved it over to the indirect side, added corn on the cob on a raised rack, covered it, and pulled it off at 147 degrees. The bacon wasn't nice and crisp like at breakfast, but it wasn't rubbery either. The pork was delicious and very tender.