I leave my backstraps in 4 to 6" lengths for this, do not butterfly, just whole backstrap cut in 4 to 6" lengths. Marinate for 4 to 6 hours in milk, pepper corn and rosemary, I like to use fresh rosemary since the wife planted in the flower bed. Get a jar of raspberry preserves and put 2 table spoons in a sauce pan and add about a 1/2 teaspoon of butter or margarin. Do not heat up sauce till backstrap almost done.
Take the backstrap from the marinade and wrap in bacon, use toothpicks to hold in place. I use a colman skillet to cook mine, any skillet will work. Spray Pam in skillet and get hot and place backstrap in skillet, cook until bacon is done on all four sides, when it is about 1/2 way cooked fire up the heat under the sauce pan and cook the sauce until butter and preserves mix well. Take the backstrap and slice into medallions put on serving platter and cover with Raspberry sauce and serve. Be careful and don't get any on your forehead or your tounge will beat you to death trying to lick it off! It will make you the hit of any camp!

Now that sounds really good. I need to give it a try.

Sounds like a great recipe. I usually like to put rasberrery preserves though a screen to remove the seeds.

GO REBS