Preheat oven to 350 F

Slice tenderloin in half lengthwise and again in half crosswise to form 4 thick strips

Rinse rosemary sprigs and pat dry, then remove several leaves from the bottom of each

Dice the removed rosemary leaves

In a small bowl, mix diced rosemary leaves, garlic, and oregano with 1 tsp olive oil to form a paste

Pierce each tenderloin strip in two places and insert about 1 tsp of seasoning paste into each cut

Place 1 tsp oil on each strip and rub to coat the entire pieces

Wrap each tenderloin strip with two pieces of bacon

Place tenderloin strips on a cookie sheet, then sprinkle salt and pepper over each

Place one rosemary sprig on each tenderloin strip

Tent a piece of aluminum foil over the cookie sheet, place on the center rack in the oven

Roast for 45 minutes then remove foil and continue cooking for another 15-20 minutes until meat reaches internal temperature of 145 F and bacon has crisped

Remove from oven, leave covered, and let sit for 10 minutes before serving.