Place the trimmed tenderloin in a sealable plastic bag and add the onion powder, garlic powder, wine and soy sauce. Mix the marinade around and massage it over the meat. Keep in the fridge for at least two hours.

Preheat the oven to 375F.

Drain the marinade from the pork and discard it. Wrap the bacon around the tenderloin, tucking any loose ends underneath.

Place onto a baking tray, season with black pepper, and roast for 25-40 minutes or until desired internal temperature has been reached (145F for medium-rare, 160F) for medium).

Optional - place the cooked pork under a hot broiler to crisp the bacon.

Let rest for 5 minutes, then slice and serve.