Preheat the oven to 400° Tuck the small end of the tenderloin underneath to create even thickness. Cut each tenderloin into 6 medallions. Rub both cut sides of each medallion with crushed peppercorns and salt. Wrap half a slice of bacon around each medallion; secure with butcher’s twine. Heat the oil in medium skillet over medium-high heat. Brown the medallions on all sides for 10 minutes or until golden. Transfer to a baking sheet. Reserve the skillet.
Roast the medallions for 8 to 10 minutes or until an instant read thermometer registers 145°F when inserted into the center of the pork and bacon is crisp. Remove the twine from each medallion. Meanwhile, set the reserved skillet over medium heat. Add the shallot and rosemary. Cook, stirring constantly, for 2 minutes or until softened. Pour in the red wine; simmer for 3 minutes or until reduced by half. Stir in the broth; bring to a boil. Simmer for 10 minutes or until reduced by half. Remove from heat; whisk in the butter, one cube at a time. Place 2 medallions on each plate and top with sauce.
Serve with mashed sweet potato and your favorite green vegetable. Use a heavy bottom saucepan or a mortar and pestle to crush the peppercorns. Assemble the medallions up to a day in advance and prepare the dish just before serving.