Recipe by The National Turkey Federation
In large self-closing plastic bag combine wine, garlic, thyme, salt, pepper, hot sauce and bay leaf. Add tenderloins and scatter onions over tenderloins; seal bag and refrigerate overnight.
Remove tenderloins from marinade; reserve marinade and onions. In 10-X 15-X 1-inch baking pan sprayed with vegetable cooking spray, roast tenderloins at 350 degrees F. 25 to 30 minutes or until turkey is no longer pink in center and reaches 160-165 degrees F. on meat thermometer.
Meanwhile, in medium non-stick skillet, over medium-high heat cook reserved marinade and onions until all liquid evaporates. Sprinkle with sugar, reduce heat to medium and saute, stirring constantly for 10 minutes or until onions are golden brown.
To serve, cut each tenderloin in half. Divide onion mixture among tenderloins and sprinkle with crumbled bacon.